Chicken & Vegetable Stir Fry

I found this recipe on page 37 of Wegmans Menu Winter 2013 issue.
They offered two "Step Savers":

• replacing the chicken & corn starch with Wegmans Seasoned Chicken Breast Strips for Stir Fry
• replacing the vegetables with Wegmans Stir Fry Blend Fresh Cut Veggies Kit

It also called for Wegmans Garlic Simmer Sauce, which I couldn't find so I made my own version.

This recipe was filling, healthy, and a pretty convincing home-cooked asian dish.

ingredients

2 tbs extra virgin olive oil

1 lb boneless chicken breasts, cut in thin diagonal slices

2 tbs cornstarch

1 tbs water 

1/4 lb broccoli florets

1/4 lb cauliflower florets

3/4C red or yellow bell peppers, 1" dice

3/4C green bell peppers, 1" dice

1 large carrot 1/4" bias slices

3oz shiitake mushrooms, sliced

1/2C fresh baby corn, halved

1C fresh snow peas

1/2 chicken broth

2 tsp garlic salt

2 tsp minced garlic

2 tsp garlic red wine vinegar

2 tsp onion powder

directions

1. Mix sliced chicken with cornstarch and water until chicken is coated, set aside.
2. Blanch veggies in large pot of boiling salted water for 2 minutes, drain and set aside.
3. Heat oil in stir fry pan on high -- oil should be hot but not smoking.
4. Stir fry chicken 4-5 minutes.
5. In small bowl, combine chicken broth, garlic salt, garlic, vinegar, and onion powder.
6. Add mixture to pan.
7. Stir fry 5 minutes to heat through.
8. Enjoy!