Chicken & Vegetable Stir-Fry

With the holidays on our heels, you need a recipe or two like this quick
stir-fry to come to your rescue when schedules get tight. It's bound to
make busy dinnertimes less stressful and a little more relaxed.

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
4 skinless, boneless chicken breasts (about 1 pound), 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:
Stir the cornstarch, stock and soy sauce 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 chicken is cooked through. Serve the chicken mixture 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:
Almost any type of meat sliced into strips can be used in this easy
stir-fry. Try pork loin, top sirloin steak, even medium-sized shrimp or
sliced firm tofu.
Received on Thu Nov 19 15:22:42 2009