Instructions: Heat oil in a wok or skillet. Stir-fry chicken for several minutes, add vegetables and stir-fry for several minutes. Whisk together chicken broth, cornstarch, soy sauce, garlic and ginger and add to chicken and vegetables. Cook for a couple of minutes or until mixture starts to thicken. Serve over hot rice.

Chefs Notes: Use skinless chicken and low fat chicken broth.

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