July 3, 2008

Chicken stir fry

2 tbsp. cornstarch
1 can (14 oz.) Swanson® Chicken Broth (1 3/4 cups)
1 tbsp. soy sauce
1 lb. skinless, boneless chicken breast, cut into strips
1/4 tsp. ground ginger
1/8 tsp. garlic powder OR 1 clove garlic, minced
5 cups cut-up vegetables *
4 cups hot cooked regular long-grain white rice, cooked without salt

Mix cornstarch, 1 cup broth and soy.

Stir-fry chicken in nonstick skillet until browned. Remove chicken.

Add remaining broth, ginger, garlic and vegetables. Heat to a boil. Cover and cook over low heat 5 min. or until vegetables are tender-crisp.

Add cornstarch mixture. Cook and stir until mixture boils and thickens. Return chicken to skillet and heat through. Serve over rice.

Tip: *Use a combination of red peppers cut in 1" pieces, snow peas, green onions cut in 1" pieces, sliced celery and sliced carrots.

Serves 4

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