~ Lucille Schneider, my grandma
2 T. cornstarch
1/4 t. ground ginger
1 can veggie broth
1 T. soy sauce
3 T. vegetable oil
1 lb. boneless, skinless chicken, cut into strips
1 clove garlic
5 c. chopped and sliced veggies (broccoli, mushrooms, carrots, celery, green onions, snow peas, bean sprouts)
Stir together cornstarch, ginger, broth, and soy sauce until smooth; set aside. In skillet in 1 T. hot oil stir-fry half of the chicken until browned. Remove; set aside. Repeat with remaining chicken. In remaining 1 T. hot oil stir-fry veggies and garlic until crisp-tender. Reduce heat to medium. Stir in broth mixture and reserved chicken. Cook until mixture boils and thickens, stirring constantly.
Notes: I double the ginger (at least), often skip the meat in favor of way more veggies, and like to sprinkle sesame seeds on top of my portion.