Quick Dinners with Mama Jen: Chicken and Veggie Stir fry

What you need:

1 lb chicken breast
1 large onion diced
2 bell peppers diced
1 TBSP minced ginger
1 TBSP minced garlic
10 oz bag matchstick carrots
1 can of baby corn (in the Asian section of your grocery store)
6-8 cups Broccoli
2 TBSP peanut oil
1 cup chicken stock
1 TBSP corn starch
1/4 cup soy sauce

Heat oil and add garlic and ginger cook for 1 minute. Add onion and bell pepper cook about 3 minutes. Add chicken and cook until white. Add carrots, corn and broccoli and cook about 3 minutes. Add soy sauce.

Take the chicken stock and 1 TBSP of corn starch and mix until the corn starch is dissolved and add to the pan. Bring to a boil and then let it simmer until the broth begins to thicken.

This is such an easy dish to make...use what you have. Other great veggies to add is zucchini, peas, snap peas, water chestnuts.

I used the instant white rice to make this an even quicker meal.