I needed something quick and easy. Something that involved things I already had in my kitchen. Here's what I tried. Delicious!
2 tablespoons cornstarch
1 3/4 cup chicken stock
1 tablespoon soy sauce
1/2 teaspoon ground ginger
4 cups cut-up vegetables *
2 cans (4.5 ounces each) white chunk chicken breast in water, drained
4 cups hot cooked rice
Stir the cornstarch, 1 cup stock, soy sauce and ginger in a small bowl until the mixture is smooth.
Heat the vegetables and remaining stock in a 10-inch nonstick skillet over medium-high heat to a boil. Reduce the heat to low. Cover and cook for 5 minutes or until the vegetables are tender-crisp.
Stir the cornstarch mixture in the skillet. Cook and stir until the mixture boils and thickens. Stir in the chicken and cook until the mixture is hot and bubbling. Serve the chicken mixture over the rice.
*I used broccoli, sliced carrots and green and red pepper strips.