Chicken-Veggie Stir Fry

This was a fast and easy dinner on a hot night.  Oh, sure, it didn't require much imagination, but I'm not that big on imagination these days.  And it was healthy and good, so 2 points in my favor

CHICKEN-VEGGIE STIR FRY

3 Pounds boneless, skinless chicken, cut into 1" chunks
Vegetable Oil
2 cloves garlic, minced
1 onion
2 summer squash
1 zucchini
2 tomatoes
1 bunch broccoli
1 can mini corn
1 cup chicken broth
1/4 cup soy sauce
1/4 cup cold water
2 tbsp cornstarch
sesame seeds

Cut all of the vegetables into bite sized chunks.

Heat the vegetable oil in a large skillet and add the onion; cook for a minute, then add the minced garlic and cook until lightly browned.  Add the chicken and cook for about 10 minutes, stirring often.  Add the squashes and broccoli and cook for about 5 minutes over medium heat, stirring so they don't scorch..  Add the broth and soy sauce, bring to a boil, then whisk the cornstarch into the water, and stir into the mix.  Cook until it thickens, add the tomatoes and mini corn, heat for another 2 to 3 minutes, then taste and add salt and pepper to taste.  Sprinkle with sesame seeds and serve over a bed of rice.

The boys liked it, it was easy, enough said!

Happy Wednesday, everyone!