Garden Chicken Stir Fry

By jennifer_1

Ingredients

• 1 lb (500 g) boneless, skinless chicken breasts, cut in strips
• 3 cups (750 mL) fresh (cut up) or frozen vegetable mixture, thawed
• 1 1/4 cups (300 mL) CAMPBELL'S® Ready to Use 25% Less Salt Chicken Broth
• 1 tbsp (15 mL) soy sauce
• 2 tbsp (25 mL) cornstarch
• 1 tsp (5 mL) garlic powder
• 1/2 tsp (2 mL) ground ginger
• 4 cups (1 L) hot cooked rice noodles

Details

Servings 4

Preparation

Step 1

1. Heat large, non-stick skillet, lightly coated with vegetable oil cooking spray over medium-high heat. Add chicken and cook until browned on all sides. Set chicken aside. Add and stir fry vegetables until tender-crisp. Reduce heat to medium.
2. Add mixture of broth, soy sauce, cornstarch, garlic and ginger powder to skillet. Heat to a boil, stirring often. Return chicken to skillet. Reduce heat to low.
3. Simmer covered, until chicken is cooked through – about 10 minutes. Serve over noodles.