Name: Chicken and Vegetable Stir-Fry
Prep time: 10 min
Cook time: 10 min
Yield: 4
Ingredients: 2 tbsp. cornstarch -; 1 3/4 c. Swanson® Chicken Stock -; 1 tbsp. low-sodium soy sauce -; Vegetable cooking spray -; 4 skinless, boneless chicken breasts -; 5 c. cut-up vegetables -; 1/4 tsp. ground ginger -; 1/4 tsp. garlic powder -; 4 c. cooked rice -

Recipe information

Cooking:

10 min.

Servings per container:

Source:

More details

Ingredients for - Chicken and Vegetable Stir-Fry

1. 2 tbsp. cornstarch -

2. 1 3/4 c. Swanson® Chicken Stock -

3. 1 tbsp. low-sodium soy sauce -

4. Vegetable cooking spray -

5. 4 skinless, boneless chicken breasts -

6. 5 c. cut-up vegetables -

7. 1/4 tsp. ground ginger -

8. 1/4 tsp. garlic powder -

9. 4 c. cooked rice -

How to cook deliciously - Chicken and Vegetable Stir-Fry

1. Stage

Stir the cornstarch, stock and soy sauce in a small bowl until the mixture is smooth.

2. Stage

Spray a 12-inch nonstick skillet with the cooking spray and heat over medium-high heat for 1 minute. Add the chicken and stir-fry until it's well browned. Remove the chicken from the skillet.

3. Stage

Add the vegetables, ginger and garlic powder to the skillet. Stir-fry until the vegetables are tender-crisp.

4. Stage

Stir the cornstarch mixture in the skillet. Cook and stir until the mixture boils and thickens. Return the chicken to the skillet and cook until the chicken is cooked through. Serve the chicken mixture over the rice.

5. Stage

Serving Suggestion: Serve with a green salad with shredded carrot and a light sesame-ginger dressing. For dessert, serve sugar-free vanilla pudding topped with mandarin orange segments and sliced almonds.