Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: stir the cornstarch, 1 cup stock, soy sauce and ginger in a small bowl until the mixture is smooth. heat the vegetables and remaining stock in a 10-inch nonstick skillet over medium-high heat to a boil. reduce the heat to low. cover and cook for 5 minutes or until the vegetables are tender-crisp. stir the cornstarch mixture in the skillet. cook and stir until the mixture boils and thickens. stir in the chicken and cook until the mixture is hot and bubbling. serve the chicken mixture over the rice. *use a combination of broccoli flowerets, green onions cut into 1-inch pieces, sliced carrot and sliced celery or broccoli flowerets, sliced carrots and green or red pepper strips.

Target recipe: cut chicken in desired sized strips or cubes. slice vegetables. prepare sauce. heat oil in a large skillet or wok. stirfry chicken, sliced garlic, and ginger over medium/high heat until chicken is cooked. add vegetables and stirfry until vegetables are tender-crisp. add sauce ingredients, mixing well. cook and stir until sauce thickens. serve garnish with grated lemon or sesame seeds.