Easy Chicken and Vegetable Stir-Fry

1 tbsp. vegetable oil

1 lb. boneless skin chicken breast, cut into 1-inch pieces

2 garlic cloves, finely chopped

2 tsp. ginger root, finely chopped

1 medium onion, cut into thin wedges

1 cup of baby carrots, cut lengthwise in half

1 cup of chicken broth

3 tbsp. soy sauce

2 tsp. sugar

2 cups of broccoli florets

1 cup of fresh diced mushrooms

½ cup diced red bell pepper

2 tsp. cornstarch

4 cups hot cooked Chinese plain noodles

Heat vegetable oil in skillet over medium-high heat. Add chicken, garlic and ginger root; stir fry 2 to 3 minutes or until chicken is brown.

Add onion, carrots, ¾ cup of broth, soy sauce and sugar. Cover and cook over medium heat five minutes, stirring twice.

Add broccoli, mushrooms and bell pepper. Cover and cook about 5 minutes, stirring occasionally until chicken is no longer pink in center and vegetables are crisp-tender.

Mix cornstarch and remaining ¼ cup broth; stir into chicken mixture. Cook, stirring frequently, until sauce is thickened. Serve over noodles or rice.