Chicken Stir Fry

By pattiaroberts

Smooth ginger, garlic taste that is simple to put together.

Ingredients

• 2 tbsp. cornstarch
• 1 can (14 1/2 oz) Swansen Chicken Broth
• 1 tbsp. soy sauce
• 1 lb. skinless, boneless chicken breasts, but into strips
• 5 cups cut-up fresh vegetables (broccoli flowerets, green onions, celery and carrot)
• 1 clove garlic, minced
• 1/4 tsp. ground ginger

Preparation

Step 1

1. Stir together cornstarch, broth and soy until smooth. Set aside.

2. In skillet over medium-high heat, in 2 tbsp, hot oil, stir-fry chicken until no longer pink. Remove; set aside.

3. In skillet; in 1 tbsp. hot oil, stir fry vegetables with garlic and ginger until tender-crisp. Stir in broth mixture. Cook until mixture is boiling and thickens, stirring constantly. Return chicken to skillet. Heat through. Serve over Broth Simmered Rice.