Chicken Stir-Fry

Colorful and packed with great flavor, tonight's supper is sure to
become a "most requested recipe"!

Chicken Stir-Fry
from Campbell's Kitchen

Prep Time: 10 min. Cook Time: 25 min.

2 tbsp. cornstarch
1 3/4 cups Swanson(R) Chicken Stock
1 tbsp. soy sauce
1 lb. skinless, boneless chicken breast, cut into strips
1/4 tsp. ground ginger
1/8 tsp. garlic powder OR 1 clove garlic, minced
5 cups cut-up fresh vegetables *
4 cups hot cooked regular long-grain white rice, cooked without salt

Directions:
Stir the cornstarch, 1 cup stock and soy sauce in a small bowl until the
mixture is smooth.
Stir-fry the chicken in a 12-inch nonstick skillet over medium-high heat
until it's well browned, stirring often. Remove the chicken from the
skillet.
Stir the remaining stock, ginger, garlic and vegetables in the skillet
and heat to a boil. Reduce the heat to low. Cover and cook for 5 minutes
or until the vegetables are tender-crisp.
Stir in the cornstarch mixture. Cook and stir until the mixture boils
and thickens. Return the chicken to the skillet and cook until the
chicken is cooked through. Serve over the rice.
*Use a combination of red peppers cut into 1-inch pieces, snow peas,
green onions cut into 1-inch pieces, sliced celery and sliced carrots.
Serves 4.

Kitchen Clip:
For a change of pace, try serving this dish over brown rice.
Received on Wed Nov 5 20:00:34 2008