Vegetable Chicken Stir-fry

This dish is delicious!  My kids like to turn their noses up at it because of the vegetables but I serve it with brown rice and make them eat at least one vegetable each and the chicken.  When I made it this time I used a little more chicken than it calls for and it looks like more because the chicken and the cauliflower are the same color in the picture.

1 T cornstarch

1 cup  chicken broth

1/4 cup soy sauce

1 lb boneless skinless chicken breasts, cut into strips, or small for little ones

3 garlic cloves, minced

Dash ground ginger (I have never used this)

2 T olive oil, divided

2 cups fresh broccoli florets

1 cup fresh cauliflowerets

1 cup sliced fresh carrots

1 cup fresh or frozen snow peas

1 tsp sesame seeds, toasted

In a small bowl, combine the cornstarch, broth and soy sauce until smooth; set aside.  Ina large nonstick skillet, stir-fry the chicken, garlic and ginger in hot oil for 4-5 minutes or until chicken is no longer pink.  Remove and keep warm.

Ina large skillet, stir-fry broccoli, carrots and cauliflower in the remaining oil for 4 minutes or until crisp-tender.  Add snow peas; stir-fry for 2 minutes.  Stir broth mixture; add to pan.  Bring to a boil; cook and stir for 1 minutes or until thickened.  Add chicken; cook until heated through.  Top with sesame seeds.  Yield 4 servings