Chicken Veggie Stir-Fry

from the Daniel Plan cookbook

INGREDIENTS

1/2	pound boneless, skinless chicken breasts, cut into 1-inch strips
2	cloves garlic, minced
1	TB minced fresh ginger
3	TB wheat-free soy sauce
1	cup low-sodium chicken or veggie broth, plus a few TB extra
3	TB cornstarch
1	TB sesame oil
1	TB coconut oil
2	cups small broccoli florets
1	cup corn
1/2	cup sliced water chestnuts
1/2	cup shredded carrots
1/2	cup bean sprouts
1/2	cup mushrooms, quatered
1	t sesame seeds
2	cups cooked rice (black or brown)

INSTRUCTIONS

1.	In a medium bowl, mix the chicken strips, garlic, ginger and 1 TB of soy sauce. Set aside.
2.	In a small container, combine the remaining soy sauce, chicken broth, corn starch, and sesame oil. Place lid on container and shake well. Set aside.
3.	In a large saute pan or wok, heat the coconut oil over high heat. Stir-fry chicken until tender and almost done, about 4-5 minutes.
4.	Reduce heat to medium, add the vegetables and remaining soy sauce. Cook until the sauce thickens and the chicken is no longer pink in the center, about 4 more minutes. If the sauce becomes too thick, thin with a little chicken broth or water. Garnish with scallions and / or sesame seeds.
5.	Serve over brown rice.