~ From my Garden Kitchen
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Stir-Fry Chicken
2 tablespoons oil 1 lb boneless chicken breasts 1 additional tablespoon oil 2 cups broccoli, cut into 1 inch pieces 1 cup green onions, cut into 1 inch pieces 1 cup celery, chopped coarsley l cup carrots, cut into 2 inch strips 1 clove garlic, minced 1 cup chicken broth 1 tablespoon cornstarch 1/4 teaspoon ginger 2 tablespoons soy sauce
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Heat 2 tablespoons oil in skillet until hot. Cut chicken breasts into strips and add to hot oil. Cook and stir until opaque. Remove chicken from skillet. Add 1 tablespoon of oil to skillet. Stir-fry vegetables and garlic until tender-crisp. In cup or jar, combine broth, cornstarch, ginger and soy sauce. Add to skillet along with chicken. Cook until thickened, stirring often. Serve over rice.