Ginger Chicken Stir-Fry

Tonight's supper features crisp vegetables and tender chicken quickly
stir-fried and seasoned to perfection!

Ginger Chicken Stir-Fry
from Campbell's Kitchen

Prep Time: 10 min. Cook Time: 20 min.

2 tsp. cornstarch
1 1/2 cups Swanson(R) Chicken Broth (regular, Natural Goodness(TM) OR
Certified Organic)
2 tbsp. low-sodium soy sauce
2 tsp. lemon juice
2 tsp. fresh grated ginger root OR tsp. ground ginger root
2 tbsp. vegetable oil
1 lb. skinless, boneless chicken breast, cut into strips
4 cups broccoli flowerets
2 medium carrots, sliced (about 1 cup)
1 small onion, chopped (about 1/4 cup)
1/4 cup chopped fresh cilantro leaves OR parsley leaves
3 cups hot cooked regular brown rice (optional)

Directions:
Mix cornstarch, broth, soy sauce, lemon juice and ginger until smooth.
Set aside.
Heat 1 tbsp. oil in medium skillet over medium-high heat. Add chicken
and stir-fry until browned and done. Remove chicken.
Heat remaining oil over medium heat. Add broccoli, carrots and onion and
stir-fry until tender-crisp.
Stir cornstarch mixture and add. Cook until mixture boils and thickens,
stirring constantly. Return chicken to skillet and heat through.
Sprinkle with cilantro. Serve over rice, if desired. Serves 4.

Kitchen Clip:
Ginger, a knobby, fibrous root, has smooth light brown skin with a sheen
to it. The flesh of the root is white. When buying, look for ginger root
with the least amount of knots and/or branching.
Received on Thu Dec 6 14:32:33 2007