Chicken Stir Fry

For YEARS, I have been searching for a good stir fry recipe that I liked.  I found this recipe from one of our local grocery stores and I like this one the best for just a good basic chicken stir fry.  (Obviously you can do the vegetables however you want; it's the sauce that I really like in this recipe.)

Prep Time: 10 min
Cook Time: 15 min
Serves 4

1 1/2 c. rice
1 1/2 c. chicken broth
3 T. soy sauce
2 T. cornstarch
2 t. packed light brown sugar
1 t. garlic powder
3/4 t. ground ginger
2 T. vegetable oil
1 lb. boneless, skinless chicken breasts, cut into bite-size pieces
4 c. frozen broccoli stir-fry vegetable mix

1. Cook rice according to package directions; set aside.  Meanwhile, in a medium bowl combine broth, soy sauce, cornstarch, brown sugar, garlic powder and ginger; set aside.
2. Heat oil in a wok or 12-inch skillet.  Add chicken; cook 2-3 minutes or until browned.  Add vegetables; cook and stir 5-7 minutes or until vegetables are crisp-tender and chicken is no longer pink.  Push chicken and vegetables from center to sides of wok.
3. Stir broth mixture and pour into center of wok; cook, stirring, until sauce is thickened and bubbly.  Stir chicken and vegetables into sauce to combine.  Serve over rice.