Ingredients:
1 pound boneless, skinless raw chicken breast, cut into 1-inch pieces
°2 garlic cloves, minced
°2 teaspoons ginger, chopped
°1 cup chicken broth
°3 tablespoons of soy sauce
°2 teaspoons of sugar
° 2 cups vegetables (I used broccoli, snow peas, and bell peppers)
°2 teaspoons cornstarch
°toasted sesame seeds (optional)
Instructions:
Spray 12-inch nonstick skillet with cooking spray; heat over medium-high heat. Add chicken, garlic and ginger. Sauté 5 to 6 minutes or until chicken is golden brown. Tip: I like to keep small jars of minced garlic and ginger in case I don’t have any fresh on hand. Add 3/4 cup broth, soy sauce and sugar. Cover and cook over medium heat for 5 minutes, stirring twice. Add the vegetables.
Cover and cook for about 5 minutes, stirring occasionally, until the chicken is no longer pink in the center and the vegetables are tender-crisp. Mix cornstarch with remaining 1/4 cup broth, then pour and stir into chicken mixture. Cook, stirring frequently, until the sauce has thickened. Serve over rice and garnish with toasted sesame seeds if desired.
Enjoy!