In a small bowl, combine the cornstarch, broth, soy
sauce, garlic, ginger, and red pepper. Set aside.
In a large skillet or wok, stir fry vegetable blend
in oil for 5-7 minutes or until vegetable are
tender.
Stir cornstarch mixture and add to the pan. Bring
to a boil. Cook and stir for 2 minutes or until
thickened. Add chicken. Heat through. Serve with
rice.
Originally Submitted
6/16/2014
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