Ingredients :

1 pound boneless, skinless chicken breasts cut into 1-inch cubes

°2 garlic clove

2 teaspoon minced ginger

1 cup of chicken broth

°3 teaspoon soy sauce

°2 teaspoon sugar

greens °2 c (I use broccoli, peas, & bell peppers)

°2 teaspoon cornstarch

°Sesame seeds, roasted (optional)

°4 cooked rice servings

Getting Ready:

Cooking spray a 12-inch nonstick skillet; heat on medium-high heat. Combine the chicken, garlic, and ginger in a mixing bowl. 5 to 6 minutes of frying Combine 3/4 cup broth, soy sauce, and sugar in a mixing bowl. Cook for 5 minutes, covered, on medium heat, stirring twice. Including vegetables.

Cook for 5 minutes, stirring occasionally until the chicken is lightly browned in the center and the vegetables are tender. Pour the cornstarch mixture into the chicken mixture after combining it with the remaining 14 cups of stock. Cook until the sauce thickens, stirring frequently. Serve with rice and, if desired, garnish with toasted sesame seeds.