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Chicken : Chicken-Vegetable Stir-Fry

Preparation time: 30 minutes
Makes 4 servings 

Non-stick cooking spray
1 lb. boneless skinless chicken breast halves or thighs, cut into 1-inch pieces
3 cups cut-up assorted vegetables (mushrooms, bell peppers, broccoli flowerets, chopped carrots, etc.)
1 onion, finely chopped
1/4 cup soy sauce
1/4 tsp ginger
1/2 cup chicken broth
2 Tablespoon corn starch

1. Spray non-stick cooking spray on the bottom of a 12-inch skillet or wok over high heat. Add chicken; stir-fry about 3 minutes or until no longer pink in center. Remove from skillet.

2. Create stir-fry sauce. Mix soy sauce, ginger, cornstarch, and broth in a small bowl. Set aside. 

3. Heat vegetables and onion; stir-fry about 2 minutes or until vegetables are crisp-tender. Add chicken and stir-fry sauce. Cook and stir over medium to high heat until sauce thickens. Sauce will thicken more as it cools. 

*Also great with Beef and Pork!