Ingredients
4 boneless skinless chicken breast halves, cut into bite-size pieces2 tablespoons vegetable oil2 cups each broccoli florets, cauliflowerets and carrot pieces1 cup chopped onion3 tablespoons cornstarch1/4 cup cold water2 cups chicken broth1/4 cup teriyaki sauce1/4 cup soy sauce1/2 teaspoon pepper1/2 teaspoon ground ginger1/8 to 1/4 teaspoon cayenne pepper1 garlic clove, minced
Preparation
In a large skillet or wok, stir-fry chicken in oil over medium-high heat for 10 minutes or until juices run clear. Remove chicken and set aside.
In the same skillet, stir-fry the broccoli, cauliflower, carrots and onion for 5-8 minutes or until tender. Combine the cornstarch and water until smooth. Add the remaining ingredients; stir into skillet. Bring to a boil; cook and stir for 2 minutes or until thickened. Return chicken to skillet and heat through.
