Instructions: Mix cornstarch, 1 cup broth and soy sauce.

Stir fry chicken in nonstick skillet until browned. Remove chicken.

Add remaining broth, ginger, garlic and vegetables. Heat to a boil. Cover and cook over low heat 5 minutes or until vegetables are tender crisp.

Add cornstarch mixture. Cook until mixture boils and thickens, stirring. Return chicken to skillet and heat through. Serve over rice.

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