This delightful dish, featuring chicken, a colorful vegetable combination and a tasty garlic-ginger soy sauce is so much better than take-out.
Prep Time::30 mins
Cook Time::25 mins
Total Time::55 mins
Servings::4
Ingredients
2 tablespoons cornstarch
1 ¾ cups Swanson® Chicken Broth
1 tablespoon reduced-sodium soy sauce
cooking spray
1 ¼ pounds skinless, boneless chicken breast halves, cut into strips
5 cups fresh cut up vegetables (broccoli, celery, peppers, carrots)
¼ teaspoon ground ginger
¼ teaspoon garlic powder
3 cups hot cooked regular long-grain white rice
Directions
Stir the cornstarch, Swanson® Chicken Broth, and soy sauce in a small bowl until the mixture is smooth.
Spray a 12-inch skillet with vegetable cooking spray and heat over medium-high heat for 1 minute. Add the chicken and stir-fry until well browned, about 5 minutes. Remove the chicken from the skillet.
Add the vegetables, ginger and garlic powder to the skillet. Stir-fry until the vegetables are tender-crisp, about 5 minutes.
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, 5 to 10 minutes. Serve the chicken mixture over the rice.
Cook's Note:
You can use regular soy sauce instead of reduced sodium soy sauce.