Chicken & Vegetable Stir-Fry

This flavorful stir-fry is almost effortless, but oh so tasty!

Chicken & Vegetable Stir-Fry
from Campbell's Kitchen

Prep/Cook Time: 25 min.

2 tbsp. cornstarch
1 3/4 cups Swanson(R) Chicken Broth (regular, Natural Goodness(TM) or
Certified Organic)
1 tbsp. low-sodium soy sauce
1 lb. boneless chicken breasts, cut into strips
5 cups cut-up vegetables *
1/4 tsp. ground ginger
1/4 tsp. garlic powder OR 1 clove garlic, minced
4 cups hot cooked rice, cooked without salt

Directions:
 MIX cornstarch, broth and soy.
 SPRAY nonstick skillet with vegetable cooking spray and heat 1 min. Add
chicken and stir-fry until browned. Remove chicken.

 ADD vegetables, ginger and garlic powder and stir-fry until tender-crisp.
 STIR cornstarch mixture and add. Cook and stir until mixture boils and
thickens. Return chicken to skillet and heat through. Serve over rice.
Serves 4.
 TIP: *Use a combination of broccoli flowerets, sliced mushrooms, sliced
carrots, sliced celery, red or green pepper strips and sliced green onions.
<http://www.campbellkitchen.com/kitchen2006.asp?EID=1915&LID=67&ET=T&MID=2005175&E=788&xf=253>

Kitchen Clip:
In a hurry? Purchase pre-cut vegetables from the salad bar.
Received on Wed Sep 20 11:53:07 2006