Ingredients

1 Pound chicken breasts, cut into strips
2 Teaspoon cornstarch
2 Teaspoon soy sauce
2 Teaspoon minced garlic
2 Tablespoon oil
1 16-ounce package stir-fry vegetables, your choice
1/3 Cup water

Instructions

Coat chicken strips with 2 teaspoons cornstarch, 2 teaspoons soy sauce and garlic. Stir fry in hot oil until chicken is no longer pink. Add vegetables and cook 3 minutes or until done. Mix together the water, 1/4 cup soy sauce and 1 tablespoon cornstarch and stir into vegetable mixture. Cook until sauce boils and thickens. Serve over rice or hot noodles.

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