this recipe could be modified to use beef strips for beef and broccoli (would use beef broth) or even pork

Boneless chicken cut into strips
2 Tbsp olive oil or margarine
thinly sliced vegetables (fresh or frozen) original recipe calls for onion,peppers and carrots but broccoli,water chestnuts,mushrooms and pea pods are good too

1 can chicken broth (13 oz) or chicken bouillon- use low sodium for healthier recipe
2 Tbsp corn starch
3 Tbsp soy sauce- use lite for healthier option
1 minced garlic clove

2 Tbsp olive oil or margarine 1 can chicken broth (13 oz) or chicken bouillon- use low sodium for healthier recipe 2 Tbsp corn starch 3 Tbsp soy sauce- use lite for healthier option 1 minced garlic clove

Saute chicken in olive oil or margarine in deep skillet
remove chicken from pan
saute vegetables to desired tenderness

blend chicken broth,cornstarch,soy sauce and garlic in large glass mixing cup or bowl

return chicken to pan with cooked vegetables
add liquid and bring to a boil
reduce heat and cook for about 10-15 minutes ( liquid will thicken )
serve over rice