Swanson Chicken & Vegetable Stir-Fry

Start the new year off right with this snappy stir-fry featuring
chicken, crisp and colorful vegetables and a delicious sauce.

Swanson Chicken & Vegetable 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. low-sodium soy sauce
Vegetable cooking spray
1 lb. skinless, boneless chicken breast, cut into strips
5 cups cut-up vegetables *
1/4 tsp. ground ginger
1/4 tsp. garlic powder OR 2 cloves garlic, minced
4 cups hot cooked rice, cooked without salt

Directions:
Stir the cornstarch, stock and soy in a small bowl until the mixture is
smooth.
Spray a 12-inch nonstick skillet with the cooking spray and heat over
medium-high heat for 1 minute. Add the chicken and stir-fry until it's
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 mixture is hot and bubbling. Serve over the rice.
*Use a combination of broccoli flowerets, sliced mushrooms, sliced
carrots, sliced celery, red or green pepper strips and sliced green onions.
 Serving Suggestion: Serve with a green salad with shredded carrot and a
light sesame-ginger dressing. For dessert, serve sugar-free vanilla
pudding topped with mandarin orange segments and sliced almonds. Serves 4.

Kitchen Clip:
To save time, purchase pre-cut vegetables from the salad bar in your
market or grocery store.
Received on Sat Jan 3 18:22:10 2009