1 c. thinly sliced, boneless, skinless chicken breast
2 tsp. cornstarch
1 tsp. soy sauce
1 tsp. minced garlic
1 tsp. ginger root
1 1/2 tbsp. vegetable oil, divided
2 1/2 c. chopped/sliced vegetables (bean sprouts, bamboo shoots, pea pods, water chestnuts)
1 c. oriental all-purpose sauce

Combine chicken, cornstarch and soy sauce. In large skillet (or wok) heat 1 tablespoon of the vegetable oil. Brown the chicken and set aside. Heat remaining oil, add vegetables, garlic and ginger. Stir and fry 1 to 2 minutes. Add cooked chicken and all-purpose sauce. Serve with chow mein noodles or rice. Makes 2 to 4 servings.