3 Sanderson Farms® Boneless, Skinless Chicken Breast Fillets, cut into cubes
2 cups chicken broth
3/4 teaspoons ground ginger
2 tablespoons cornstarch
1/4 cup soy sauce
2 tablespoons vegetable oil
1 (12-ounce) package frozen stir fry vegetables
Cooked white rice
1. Combine chicken broth, ground ginger, cornstarch and soy sauce. Stir well and set aside.
2. Pour oil into 12-inch skillet or wok. Heat at medium high heat 2 minutes.
3. Add chicken. Stir fry 5 minutes or until chicken is to an internal temperature of 165°F.
4. Add chicken broth mixture. Cook 2 minutes.
5. Add stir fry vegetables. Cook 6 minutes.
7. Serve over cooked rice.
Yield: 4 servings.