Ingredients

 

• 2 tablespoons cornstarch

• 1 3/4 cups Swanson® Chicken Broth or Chicken Stock

• 1 tablespoon soy sauce or low-sodium soy sauce

• 1 1/4 pounds skinless, boneless chicken breast halves, cut into strips

• 5 cups fresh cut up vegetables (broccoli, celery, peppers, carrots)

• 1/4 teaspoon ground ginger

• 1/4 teaspoon garlic powder

• 1 cup long grain white rice, prepared according to package directions (about 3 cups) 

Directions

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1. Stir the cornstarch, 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. 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.

 

Tips

 

Easy Substitution: Try substituting fresh sliced mushrooms and green onion for some of the vegetables in this recipe.

 

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.