Chicken & Vegetable Stir-Fry

By EdieK

This delightful dish, featuring chicken, a colorful vegetable combination and a tasty garlic-ginger soy sauce is so much better than take-out.

Ingredients

• 2 tablespoons cornstarch
• 1 3/4 cups Swanson® Chicken Brothor Swanson® Chicken Stock
• 1 tablespoon soy sauceor low-sodium soy sauce
• Vegetable cooking spray
• 1 1/4 pounds skinless, boneless chicken breast halves, cut into strips
• 5 cups cut-up fresh vegetables (broccoli florets, green or red pepper strips, sliced mushrooms, carrots, celery and green onions)
• 1/4 teaspoon ground ginger
• 1/4 teaspoon garlic powderor 1 clove garlic, minced
• 1 cup regular long-grain white rice, prepared according to package directions (about 3 cups)

Preparation

Step 1

1.Stir the cornstarch, broth and soy sauce in a small bowl until the mixture is smooth.
2.Spray a 12-inch skillet with the cooking spray and heat over medium-high heat for 1 minute. Add the chicken and stir-fry until well browned. 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.
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. Serve the chicken mixture over the rice.


RECIPE TIPS
•Serving Suggestion: Serve with a green salad with shredded carrot and a light sesame-ginger dressing. For dessert, serve sugar-free vanilla pudding topped with mandarin orange segments and sliced almonds.
•Ingredient Note: We develop our recipes using a 4-to 5-ounce skinless, boneless chicken breast half per serving. However, there are a range of sizes available in-store, from the butcher counter to the meat case and the freezer section. Use whichever you prefer- just follow the recipe as written above for the best result. If you're using larger chicken breasts they may require a little longer cooking time.