Chicken And Vegetable Stir Fry Campbell S Kitchen Swanson

Ingredients

2 tbsp. cornstarch

1 3/4 c. Swanson® Chicken Stock

1 tbsp. low-sodium soy sauce

Vegetable cooking spray

4 skinless, boneless chicken breasts

5 c. cut-up vegetables

1/4 tsp. ground ginger

1/4 tsp. garlic powder

4 c. cooked rice

Preparation

Step 1Stir the cornstarch, stock and soy sauce in a small bowl until the mixture is smooth.Step 2Spray a 12-inch nonstick skillet with the cooking spray and heat over medium-high heat for 1 minute. Add the chicken and stir-fry until it’s well browned. Remove the chicken from the skillet.Step 3Add the vegetables, ginger and garlic powder to the skillet.  Stir-fry until the vegetables are tender-crisp.Step 4Stir 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. Serve the chicken mixture over the rice.Step 5Serving Suggestion: Serve with a green salad with shredded carrot and a light sesame-ginger dressing.  For dessert, serve sugar-free vanilla pudding topped with mandarin orange segments and sliced almonds.