Summer Garden Chicken Stir Fry

This was tonight's delicious feast, straight from the Betty Crocker Bridal Edition. Check it out (comments at the bottom):

INGREDIENTS:
1 lb. boneless, skinless chicken breast, cut into 1-inch pieces
2 cloves garlic, finely chopped
2 tsp finely chopped gingerroot
1 medium onion, cut into wedges
1 cup baby carrots, cut lengthwise
1 cup chicken broth
3 tbsp soy sauce
2-3 tsp sugar
2 cups broccoli flowerets
1 cup sliced mushrooms
1/2 cup diced red bell pepper
2 tsp cornstarch
Hot cooked rice

DIRECTIONS:
-Spray nonstick skillet with cooking spray, heat over med-high heat. Add chicken, garlic and gingerroot, stir fry 2-3 minutes/until chicken is brown.

-Add onion, carrots, 3/4 cup of the broth, the soy sauce, and sugar. Cover and cook over medium heat 5 minutes.

-Add broccoli, mushrooms and bell pepper. Cover and cook 5 more minutes/until chicken is no longer pink.

-Mix cornstarch and remaining 1/4 cup broth, stir into chicken mixture. Cook until sauce is thickened and serve over rice.

COMMENTS:
This was a pretty easy one and we both really liked it. I did some improvising:

-We didn't have gingerroot. (What the H is gingerroot?) So I used ginger instead. Not sure if that is the same thing, but no one has died and it tasted good anyway.

-We don't like onions/mushrooms so we left those out. We used extra bell peppers. I was going to add celery, but lo and behold, the celery had gone bad. So no celery. Still good anyway.

My mom would be so proud, I managed to get meat, veggies and starch into the same dinner.

And before you go, here are pictures of me and "Sous Chef" Craig, making tonight's delicious feast with our new wok: