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Stir together cornstarch, ginger, broth and soy until smooth; set aside.
In skillet or wok, in 2 Tbl. hot oil, stir-fry ½ the chicken until browned. Remove; set aside. Repeat with remaining chicken.
In skillet or wok, in the remaining 1 Tbl. oil, sstiry fry vegetables with garlic until tender-crisp. Reduce heat to memdium. Stir in reserved chicken and broth mixture. Cook until mixture boils and thickens, stirring constantly . Serve over rice. -----
~End recipe export-
Your Chicken Vegetable Stir-Fry is ready. Bon appetit!
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