Chicken & Stir-Fry Vegetables

6.5 lbs chicken breast -raw, bone & skin removed  

Ingredients 

1 lb mushrooms, fresh, sliced  

1.5 lbs onions, chopped    

4.5 lbs Chinese stir-fry vegetable mix, fresh or frozen 

2 cups chicken broth, low sodium  

¼ cup vegetable oil  

1/3 cup soy sauce, low sodium 

¼ cup cornstarch 

2 tsp garlic, minced 

2 Tbsp ginger root, minced 

3 Tbsp water 

Directions:




1.  Slice chicken into strips.

2.  Add small amount of vegetable oil and soy sauce to sauté pan and quickly stir-fry the vegetables
(onion, mushrooms, oriental blend, ½ the garlic and ½ the ginger root). Remove from the pan
with a slotted spoon and set aside.
3.  Sauté chicken strips in remaining vegetable oil over high heat.
4.  Add chicken broth and remaining soy sauce to chicken and stir gently. Add the remaining garlic
and ginger root.
5.  Mix cornstarch with cold water and add as needed to thicken the mixture. Serve the chicken and  vegetables immediately.

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