Chicken & Vegetable Stir Fry

12oz boneless, skinless chicken breasts, cut into 1" strips
1 Tbsp vegetable oil
2 green onions, sliced
1 Tbsp minced garlic
3/4 tsp salt
1 tsp ground ginger
1 (16oz) pkg frozen Oriental mixed vegetables
1 C chicken broth
1 Tbsp cornstarch mixed with 1 Tbsp water

Heat large skillet over medium heat. Add oil. Place chicken in skillet and stir-fry for about 5 minutes. Add green onions and garlic. Cook, stirring, 2 minutes. Stir in salt and ginger. Add mixed vegetables and broth. Bring to a boil; cook until vegetables are heated through, about 3 minutes. Add cornstarch; stir and bring to a boil. Boil until sauce is thickened. Remove from heat; serve immediately with rice.