1poundboneless skinless chicken breastscooked and cut into bite-sized pieces
5cupsmixed stir fry vegetablesbroccoli, bell peppers, onions, carrots, celery, etc.
1tablespoonvegetable or canola oil
2garlic clovesminced
1teaspoongrated fresh ginger
1 1/2cupschicken brothor water, and 1 teaspoon bouillon
2tablespoonswhite wine or rice vinegar
1tablespoonsoy sauce
2tablespoonscornstarch
1/4cupwater
cooked rice
Instructions
In a large skillet, heat half of the oil over medium-high heat. Add vegetables and cook and stir until vegetables are just short of being as done as you like. Remove vegetables to a serving bowl and set aside.
Heat the other half of the oil in the pan. Add ginger and garlic and cook until fragrant, a minute or two. Add the chicken broth, wine (or vinegar), and soy sauce. Cook about 3 or 4 minutes, until sauce simmers. Mix together water and cornstarch in a small bowl or cup until well mixed, and then add to sauce in pan. Bring to a simmer and cook until sauce thickens.
Add chicken and vegetables back into pan and cook until heated through. Serve over rice.