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.
Ingredients
2 tablespoons cornstarch
1.75 cups Swanson® Chicken Broth
1 tablespoon soy sauce or low-sodium soy sauce
1.25 pounds skinless, boneless chicken breast halves, cut into strips
5 cups fresh cut up vegetables (broccoli, celery, peppers, carrots)
0.25 teaspoon ground ginger
0.25 teaspoon garlic powder
1 cup long grain white rice, prepared according to package directions (about 3 cups)
1.75 cups Swanson® Chicken Broth
1 tablespoon soy sauce or low-sodium soy sauce
1.25 pounds skinless, boneless chicken breast halves, cut into strips
5 cups fresh cut up vegetables (broccoli, celery, peppers, carrots)
0.25 teaspoon ground ginger
0.25 teaspoon garlic powder
1 cup long grain white rice, prepared according to package directions (about 3 cups)
Instructions
Stir the cornstarch, broth and soy sauce in a small bowl until the mixture is smooth.
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.
Add the vegetables, ginger and garlic powder to the skillet. 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 and cook until the chicken is cooked through. Serve the chicken mixture over the rice.
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.
Add the vegetables, ginger and garlic powder to the skillet. 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 and cook until the chicken is cooked through. Serve the chicken mixture over the rice.
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.
Directions
Print
Stir the cornstarch, broth and soy sauce in a small bowl until the mixture is smooth.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.Add the vegetables, ginger and garlic powder to the skillet. 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 and cook until the chicken is cooked through. Serve the chicken mixture over the rice.
Ingredients
2 tablespoons cornstarch1.75 cups Swanson® Chicken Broth1 tablespoon soy sauce or low-sodium soy sauce1.25 pounds skinless, boneless chicken breast halves, cut into strips5 cups fresh cut up vegetables (broccoli, celery, peppers, carrots)0.25 teaspoon ground ginger0.25 teaspoon garlic powder1 cup long grain white rice, prepared according to package directions (about 3 cups)
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