Ingredients
1. 1 tablespoon cornstarch
2. 1 cup reduced-sodium chicken broth
3. 1/4 cup reduced-sodium soy sauce
4. 1 pound boneless skinless chicken breasts, cut into strips
5. 3 garlic cloves, minced
6. Dash ground ginger
7. 2 tablespoons olive oil, divided
8. 2 cups fresh broccoli florets
9. 1 cup sliced fresh carrots
10. 1 cup fresh cauliflowerets
11. 1 cup fresh or frozen snow peas
12. 1 teaspoon sesame seeds, toasted

Directions

1. In a small bowl, combine the cornstarch, broth and soy sauce until smooth; set aside.
2. In a large nonstick skillet, stir-fry the chicken, garlic and ginger in hot oil for 4-5 minutes or until chicken is no longer pink. Remove and keep warm.
3. In a large skillet, stir-fry broccoli, carrots and cauliflower in the oil for 4 minutes or until crisp-tender. Add snow peas; stir-fry for 2 minutes. Stir broth mixture; add to pan. Bring to a boil; cook and stir for 1 minute or until thickened. Add chicken; cook until heated through. Top with sesame seeds. Yield: 4 servings.
4. I used a packaged stir-fry veg. mix and added onion, peppers and mushrooms.  I eliminated the chicken in order to have it as a side dish. I used the sauce as directed in the recipe.