This delightful dish, featuring chicken, a colorful vegetable combination and a tasty garlic-ginger soy sauce is so much better than take-out.

Chicken & Vegetable Stir Fry Recipe

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.

By skill

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