• 1 can 13-14 oz. chicken broth
• 2 tbs. ARGO corn starch
• 2 tbs. G.F. soy sauce
• 1/2 tsp. fresh ground ginger
• 6 cups assorted vegetables such as: sliced carrots, broccoli florets,sliced mushrooms or sliced red peppers
• 2 tbs. corn oil & sesame seed oil 2 cloves of garlic ( chopped fine)
• 3/4 lb. boneless skinless chicken breast cut into strips
• 8 oz. of rice pasta or 2 cups cooked rice.
In small bowl stir first 4 ingredients until smooth, set aside.
Heat oil in a large skillet or wok over medium-high heat.
Stir in garlic, brown lightly, then add chicken.
Cook, stirring rapidly (stir fry), for 2 minutes.
Add vegetables: stir fry 3 minutes or until tender-crispy.
Stir corn starch mixture; add to skillet, stirring constantly. Bring to boil and continue boiling for 1 minute.
Serve with rice or pasta. Remember to check all ingredient labels as they can change quickly and without notice.