Vegetable Chicken Stir-Fry

1 tablespoon cornstarch
1 cup chicken broth
1/4 cup soy sauce
1 pound boneless skinless chicken breasts, cut into strips
3 garlic cloves, minced
Dash ground ginger
2 tablespoons Pure Olive Oil, divided
2 cups fresh broccoli florets
1 cup fresh cauliflowerets
1 cup sliced fresh carrots
1 cup fresh or frozen snow peas
1 teaspoon sesame seeds, toasted

In a small bowl, combine the cornstarch, broth and soy sauce until smooth; set aside. In a large nonstick skillet, stir-fry the chicken, garlic and ginger in hot oil for 4-5 minutes or until chicken is no longer pink. Remove and keep warm.

In a large skillet, stir-fry broccoli, carrots and cauliflower in the remaining oil for 4 minutes or until crisp-tender. Add snow peas; stir-fry for 2 minutes. Stir broth mixture; add to pan.

Bring to a boil; cook and stir for 1 minute or until thickened. Add chicken; cook until heated through. Top with sesame seeds. Makes 4 servings.