Oriental Chicken Stir-fry

1 lb boneless, skinless chicken breast, cut into strips (450 g)
1 Tbsp canola oil (15 mL)
1 tsp minced gingerroot (5 mL)
4 cups assorted oriental vegetables (1000 mL)
1/2 cup chicken broth (125 mL)
2 Tbsp soy sauce (30 mL)
1 Tbsp each vinegar, cornstarch, and honey (15 mL)

In a large non-stick skillet or wok, combine canola oil and chicken. Stir-fry until chicken is just cooked.

Add garlic, gingerroot and oriental vegetables. Cook until tendercrisp.

Combine chicken broth, soy sauce, vinegar, cornstarch and honey. Add to stir-fry. Cook over moderate heat until sauce is thickened.

Servings: 4