Stir-Fried Chicken and Vegetables

I know lots of people do not need a recipe for stir-fry, but I like to have something to go by. The flavor is always awesome with this recipe. I hardly ever do all the vegetables exactly like it says, I just use what I have. It can not be messed up. -Kristin

1 T. peanut oil
2-3 cloves garlic, minced
1 T. ginger, minced
1 # boneless, skinless chicken breasts, cut into strips
1 medium onion, diced
1 1/2 c. sliced carrots
1 red pepper, sliced into thin strips
2 c. sugar snap peas (or 1 c. frozen sweet peas)
15 oz. can baby corn, drained
2 c. broccoli florets (or 2 c. chopped asparagus)
1/4 c. reduced-sodium soy sauce
2 t. cornstarch
3/4 c. chicken broth

• Heat oil in a wok or large skillet over medium high heat. Add garlic and ginger and cook 1 minute.
• Add chicken and cook 3-4 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 pan. Simmer 5-10 minutes until sauce thickens.
• Serve over rice.