Ingredients:

1 pound boneless skinless raw chicken breast, cut into 1-inch pieces
2 garlic cloves, minced
2 teaspoons ginger, minced
1 cup chicken broth
3 tablespoons soy sauce
2 teaspoons sugar
2 cups veggies (I used broccoli, sugar snap peas, & bell peppers)
2 teaspoons cornstarch
toasted sesame seeds (optional)
4 Servings rice, cooked

Directions:

Spray 12-inch nonstick skillet with cooking spray; heat over medium-high heat. Add chicken, garlic and ginger. Sautee 5 to 6 minutes or until chicken is brown. Tip: I like to keep small jars of minced garlic and ginger in case I don’t have fresh on hand. Add 3/4 cup of the broth, the soy sauce and sugar. Cover and cook over medium heat 5 minutes, stirring twice. Add vegetables.

Cover and cook about 5 minutes, stirring occasionally, until chicken is no longer pink in center and veggies are crisp-tender. Mix cornstarch with remaining 1/4 cup broth and then pour and stir into chicken mixture. Cook while stirring frequently, until sauce is thickened. Serve on top of rice, and garnish with toasted sesame se

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