1 lb. chicken breasts, cut into strips
1 pkg. stir fry veggies
1 can chicken broth or bouillon
2-3 T. cornstarch
2 T. soy sauce
3 T. vinegar
3 T. sugar
Mix broth, cornstarch, soy sauce, vinegar, and sugar until smooth. Fry chicken in large skillet until cooked. Stir in veggies and cook until tender-crisp. Pour on sweet and sour sauce. Cook until mixture boils and thickens, stirring constantly.
Options:
Serve over rice (white or brown).
Use fresh veggies (broccoli, onion, carrot, mushroom, etc.)
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