Ingredients

br>
Prep/Cook Time: 25 2 tbsp. cornstarch
1 can (14 oz.) Swanson® Chicken Broth (1 3/4 cups)
1 tbsp. soy sauce
1 lb. boneless chicken breasts, cut into strips
1/4 tsp. ground ginger
1/8 tsp. garlic powder OR 1 clove garlic, minced
5 cups cut-up vegetables *
4 cups hot cooked rice, cooked without salt


MIX cornstarch, 1 cup broth and soy.

STIR-FRY chicken in nonstick skillet until browned. Remove chicken.

ADD remaining broth, ginger, garlic and vegetables. Heat to a boil. Cover and cook over low heat 5 min. or until vegetables are tender-crisp.

ADD cornstarch mixture. Cook and stir until mixture boils and thickens. Return chicken to skillet and heat through. Serve over rice.

Makes 4 servings

*Use a combination of red peppers cut in 1' pieces, snow peas, green onions cut in 1' pieces, sliced celery and sliced carrots.

Nutritional Info Per Serving: Calories 456, Total Fat 4g, Saturated Fat 1g, Cholesterol 72mg, Sodium 751mg, Total Carbohydrate 69g, Dietary Fiber 3g, Protein 34g

This recipe created by Swanson.

Description

Easy Meals To Create In One Dish. Get Out Of The Kitchen Fast With These Recipes.

View Full Recipe