Name: Chicken & Vegetable Stir-Fry
Ingredients: 2 tablespoons cornstarch; 1.75 cups Swanson® Chicken Broth; 1 tablespoon reduced-sodium soy sauce; cooking spray; 1.25 pounds skinless, boneless chicken breast halves, cut into strips; 5 cups fresh cut up vegetables (broccoli, celery, peppers, carrots); 0.25 teaspoon ground ginger; 0.25 teaspoon garlic powder; 3 cups hot cooked regular long-grain white rice

Ingredients

2 tablespoons cornstarch
1.75 cups Swanson® Chicken Broth
1 tablespoon reduced-sodium soy sauce
cooking spray
1.25 pounds skinless, boneless chicken breast halves, cut into strips
5 cups fresh cut up vegetables (broccoli, celery, peppers, carrots)
0.25 teaspoon ground ginger
0.25 teaspoon garlic powder
3 cups hot cooked regular long-grain white rice

Steps

Use a small bowl for the cornstarch, Swanson® Chicken Broth and soy sauce. Stir them together until the mixture is smooth.
Coat a 12-inch skillet with vegetable cooking spray and give it 1 minute over medium-high heat. Add the chicken and stir-fry it for about 5 minutes, until well browned, then take it out of the skillet.
The vegetables go into the skillet next, along with the ginger and garlic powder. Give them about 5 minutes of stir-frying, until the vegetables are tender-crisp.
Stir the cornstarch mixture into the skillet and keep cooking and stirring until it boils and thickens. Put the chicken back in and cook it for 5 to 10 minutes, until cooked through. Serve the chicken mixture over the rice.