Stir-fried chicken and vegetables are coated with a mixture of Swanson® Chicken Stock, ginger, soy sauce and sesame oil, topped with crunchy peanuts and served over hot rice.
Preparation Time
15 mins
Cooking Time
20 mins
Total Time
35 mins
Calories
561 Calories
Recipe Instructions
Step 1
Stir the cornstarch, stock, soy sauce, ginger and sesame oil, if desired, in a medium bowl until the mixture is smooth.
Step 2
Heat 1 tablespoon vegetable oil in a 12-inch skillet over medium-high heat. Add the chicken and stir-fry until it is well browned, stirring often. Remove the chicken from the skillet.
Step 3
Reduce the heat to medium. Heat the remaining vegetable oil in the skillet. Add the broccoli, peppers and garlic and stir-fry until the vegetables are tender-crisp. Stir the cornstarch mixture in the skillet. Cook and stir until the mixture boils and thickens. Return the chicken to the skillet. Stir in the peanuts and cook until the mixture is hot and bubbling. Serve over the rice.
Ingredients
½ teaspoon ground ginger
2 tablespoons cornstarch
2 tablespoons vegetable oil
½ cup salted peanuts
2 cloves garlic, minced
2 tablespoons soy sauce
2 cups broccoli florets
1 ¾ cups Swanson® Chicken Stock
½ teaspoon sesame oil (Optional)
4 cups hot cooked regular long-grain white rice
1 pound skinless, boneless chicken breast, cut into strips
