Name: Chicken & Vegetable Stir-Fry
Prep time: 30 min
Cook time: 30 min
Yield: 4
Ingredients: Cornstarch - 2 tablespoons; Swanson® Chicken Broth - 1 ¾ cups; Reduced-sodium soy sauce - 1 tablespoon; Cooking spray - 1 tablespoon; Skinless, boneless chicken breast halves, cut into strips - 1 ¼ pounds; Fresh cut up vegetables (broccoli, celery, peppers, carrots) - 5 cups; Ground ginger - ¼ teaspoon; Garlic powder - ¼ teaspoon; Hot cooked regular long-grain white rice - 3 cups

Recipe information

Cooking:

30 min.

Servings per container:

Source:

More details

Ingredients for - Chicken & Vegetable Stir-Fry

1. Cornstarch - 2 tablespoons

2. Swanson® Chicken Broth - 1 ¾ cups

3. Reduced-sodium soy sauce - 1 tablespoon

4. Cooking spray - 1 tablespoon

5. Skinless, boneless chicken breast halves, cut into strips - 1 ¼ pounds

6. Fresh cut up vegetables (broccoli, celery, peppers, carrots) - 5 cups

7. Ground ginger - ¼ teaspoon

8. Garlic powder - ¼ teaspoon

9. Hot cooked regular long-grain white rice - 3 cups

How to cook deliciously - Chicken & Vegetable Stir-Fry

1. Stage

Stir the cornstarch, Swanson® Chicken Broth, and soy sauce in a small bowl until the mixture is smooth.

2. Stage

Spray a 12-inch skillet with vegetable cooking spray and heat over medium-high heat for 1 minute. Add the chicken and stir-fry until well browned, about 5 minutes. 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, about 5 minutes.

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, 5 to 10 minutes. Serve the chicken mixture over the rice.