Chicken & Vegetable Stir-Fry
Description
This quick and easy stir-fry dish, with chicken, mixed vegetables, and a tasty garlic-ginger soy sauce is so much better than take-out.
Ingredients
•
2 tablespoons cornstarch
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1 3/4 cups Swanson® Chicken Broth
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1 tablespoon reduced-sodium soy sauce
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cooking spray
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1 1/4 pounds skinless, boneless chicken breast halves, cut into strips
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5 cups fresh cut up vegetables (broccoli, celery, peppers, carrots)
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1/4 teaspoon ground ginger
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1/4 teaspoon garlic powder
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3 cups hot cooked regular long-grain white rice
Directions
1
Stir the cornstarch, Swanson® Chicken Broth, and soy sauce in a small bowl until the mixture is smooth.
2
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
Add the vegetables, ginger and garlic powder to the skillet. Stir-fry until the vegetables are tender-crisp, about 5 minutes.
4
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.