Quick Chicken & Vegetable Stir-Fry

As easy as it gets, this simple, satisfying stir-fry features plenty of
tender chicken and fresh vegetables, and is pefect for beginning cooks
as well as busy families on the go.

Quick Chicken & Vegetable Stir-Fry*
*
from Campbell's Kitchen

Prep Time: 15 min.
Cook Time: 15 min.

2 tablespoons cornstarch
1 3/4 cups Swanson® Chicken Stock
1 tablespoon soy sauce
1 tablespoon vegetable oil
4 cups cut-up vegetables *
2 cloves garlic, minced
1 can (12.5 ounces)** Swanson® Premium White Chunk Chicken Breast in
Water, drained
4 cups hot cooked rice

1. Stir the cornstarch, stock, and soy in a small bowl until the mixture
is smooth.

2. Heat the oil in a 10-inch skillet over medium-high heat. Add
the vegetables and cook until they're tender-crisp. Add the garlic and
cook for 1 minute.

3. Stir the cornstarch mixture in the skillet. Reduce the heat to
medium. Cook and stir until the mixture boils and thickens. Stir in the
chicken and cook until the mixture is heated through. Serve the chicken
mixture over the rice.

* Use a combination of broccoli flowerets, sliced carrots and green *or*
red pepper strips.

**Or *3* cans (4.5 ounces *each*)
Makes: 4 servings (about 1 cup and 1 cup rice each).

Kitchen Clip Stir-fries are great with plain white rice, but for
more intriguing flavor, try jasmine, brown or basmati varieties of rice.
Received on Thu Oct 14 15:28:31 2010