Stir-Fried Chicken and Vegetables

Ingredients

• 15 ounce baby corns drained canned
• 2 cups broccoli florets 
• 2 cups carrots sliced
• 2 teaspoons cornstarch 
• 1 tablespoon ginger fresh minced
• 2 cloves garlic minced
• 1 cup chicken broth reduced-sodium
• 0.3 cup soya sauce reduced-sodium
• 1 medium onion diced
• 1 tablespoon vegetable oil; peanut oil preferred 
• 1  bell pepper red seeded sliced into thin strips
• 1 pound chicken breasts boneless skinless cut into strips
• 2 cups sugar snap peas 

Equipment

• bowl
• frying pan
• wok

Directions

1. Watch how to make this recipe.
2. Heat oil in a wok or large skillet over medium-high heat.
3. Add garlic and ginger and cook 1 minute.
4. Add chicken and cook 3 to 4 minutes, until starting to brown, stirring constantly.
5. Add onions, carrots, and peppers and cook 1 minute.
6. Add snap peas, corn and broccoli and cook 2 minutes.
7. Add soy sauce and cook 2 minutes, until vegetables are crisp-tender.
8. Dissolve cornstarch in chicken broth in a small bowl and add to wok. Simmer 2 minutes, until sauce thickens.
9. Serve over rice.