This is a great recipe for using up leftover vegetables that are in your refrigerator. Can use fresh and leftover veggies. This recipe will be different each time you make it depending on the choice of vegetables you have.

Ingredients

4 serv.

vegetables, cut in 1 in. cubes. (Veggies can be fresh or whatever is leftover in the fridge. Combination ideas peas, broccoli, corn,)4 cups
Sauce
canned chicken stock, defatted↗1⁄3 cup
soy sauce↗1 tablespoon
teriyaki sauce↗1 tablespoon
cornstarch↗1 teaspoon
fresh grated gingerroot2 teaspoons
Chicken↗
boneless skinless chicken breasts, cut into 1 inch cubes↗3
garlic cloves↗3
chicken broth (To coat wok or pan)1⁄4 cup
rice or pasta↗

Step-by-step instructions

1
Sauté chicken and garlic. Set aside.
2
Coat a wok or frying pan with oil and heat.
3
Add 1/4 Cup chicken broth and the 4 cups of veggies.
4
Stir-fry 2-3 minutes stirring constantly.
5
Add the chicken and the sauce ingredients and cook 3-5 minutes stirring until the liquid thickens.
6
Serve over brown rice or pasta.

Source: food.com

Original recipe ↗

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