Chicken & Vegetable Stir-Fry

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

• Preparation Time: 30 mins
• Cooking Time: 25 mins
• Total Time: 55 mins
• Calories: 362 Calories

Ingredients

• ¼ teaspoon ground ginger
• 2 tablespoons cornstarch
• ¼ teaspoon garlic powder
• cooking spray
• 1 tablespoon reduced-sodium soy sauce
• 1 ¾ cups Swanson® Chicken Broth
• 1 ¼ pounds skinless, boneless chicken breast halves, cut into strips
• 5 cups fresh cut up vegetables (broccoli, celery, peppers, carrots)
• 3 cups hot cooked regular long-grain white rice

Recipe Instructions

Step 1

Stir the cornstarch, Swanson chicken broth®, and soy sauce in a small bowl until the mixture is smooth.

Step 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, about 5 minutes. Remove the chicken from the skillet.

Step 3

Add the vegetables, ginger and garlic powder to the skillet. Stir-fry until the vegetables are tender-crisp, about 5 minutes.

Step 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, 5 to 10 minutes. Serve the chicken mixture over the rice.