Ginger Chicken Stir-Fry

Add some Asian flair to your evening with this irresistable,
uncomplicated main dish.

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 OR 1/2 tsp. ground ginger
2 tbsp. vegetable oil
1 lb. skinless, boneless chicken breasts, 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 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:
Cilantro is widely used in Mexican, Caribbean and Asian cooking, but
those that don't enjoy it's rather strong, citrus-sage taste can
substitute an equal amount of the much milder parsley.
Received on Thu Jun 28 15:53:41 2007