Ingredients

1 tablespoon peanut oil
2 to 3 cloves garlic, minced
1 tablespoon minced fresh ginger
1 pound boneless, skinless chicken breasts, cut into strips
1 medium onion, diced
2 cups sliced carrots
1 red bell pepper, seeded and sliced into thin strips
2 cups sugar snap peas
1 (15-ounce) can baby corn, drained
2 cups broccoli florets
1/4 cup reduced-sodium soy sauce

2 teaspoons cornstarch
1 cup reduced-sodium chicken broth

Instructions

Heat oil in a wok or
large skillet over medium-high heat. Add garlic and ginger and cook 1 minute. Add chicken
and cook 3 to 4 minutes, until starting to brown, stirring constantly. Add onions,
carrots, and peppers and cook 1 minute. Add snap peas, corn and broccoli and cook 2
minutes. Add soy sauce and cook 2 minutes, until vegetables are crisp-tender.

Dissolve cornstarch in chicken broth in a small bowl and add to wok. Simmer 2 minutes,
until sauce thickens. Serve over rice.