0 Picture
Ingredients
- 2 tablespoons cornstarch
- 1 3/4 cups Swanson® Chicken Stock
- 1 tablespoon soy sauce
- 1 tablespoon vegetable oil
- 4 cups cut-up vegetables *
- 2 cloves garlic, minced
- 1 can (12.5 ounces)** Swanson® Premium White Chunk Chicken Breast in Water, drained
- 4 cups hot cooked rice
Details
Servings 4
Preparation
Step 1
. Stir the cornstarch, stock, and soy in a small bowl until the mixture is smooth.
2. Heat the oil in a 10-inch skillet over medium-high heat. Add the vegetables and cook until they're tender-crisp. Add the garlic and cook for 1 minute.
3. Stir the cornstarch mixture in the skillet. Reduce the heat to medium. Cook and stir until the mixture boils and thickens. Stir in the chicken and cook until the mixture is heated through. Serve the chicken mixture over the rice.
* Use a combination of broccoli flowerets, sliced carrots and green or red pepper strips.
**Or 3 cans (4.5 ounces each)
Makes: 4 servings (about 1 cup and 1 cup rice each).
Kitchen Clip
Stir-fries are great with plain white rice, but for more intriguing flavor, try jasmine, brown or basmati varieties of rice
Review this recipe