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.