Quick Chicken Stir-Fry

Not even Chinese take-out is quicker or easier than this dish! Ready in
a matter of minutes, this stir-fry has the Asian flavor and colorful
looks of authentic Chinese cuisine.

Quick Chicken Stir-Fry
from Campbell's Kitchen

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

2 tablespoons cornstarch
1 3/4 cups Swanson® Chicken Broth *or* Swanson® Chicken Stock
1 tablespoon soy sauce
1/2 teaspoon ground ginger
4 cups cut-up fresh vegetables (broccoli florets, sliced carrots, sliced
celery and green onions cut into 1-inch pieces *or* green *or* red
pepper strips)
2 cans (4.5 ounces *each*) Swanson® Premium White Chunk Chicken Breast
in Water, drained
1 cup regular long-grain white rice, prepared according to package
directions (about 3 cups)

1. Stir the cornstarch, *1 cup* broth, soy sauce and ginger in a small
bowl until the mixture is smooth.

2. Heat the vegetables and remaining broth in a 10-inch nonstick skillet
over medium-high heat to a boil. Reduce the heat to low. Cover and cook
for 5 minutes or until the vegetables are tender-crisp.

3. Stir the cornstarch mixture in the skillet. Cook and stir until the
mixture boils and thickens. Stir in the chicken and cook until
the mixture is hot and bubbling. Serve the chicken mixture over the rice.
Makes: 4 servings (about 1 cup each).

Kitchen Clip
                              For a simple burst of fresh flavor, try using a teaspoon of
minced fresh ginger in place of the ground ginger in the recipe.
Received on Tue Mar 1 17:27:41 2011