This delightful dish, featuring chicken, a colorful vegetable combination and a tasty garlic-ginger soy sauce is so much better than take-out.
Ingredients
- cornstarch: 2 Tbsp
- ¾ cups Swanson® Chicken Broth: 1 piece
- reduced-sodium soy sauce: 1 Tbsp
- cooking spray:
- ¼ pounds skinless, boneless chicken breast halves: 1 piece (cut into strips)
- cut up vegetables (broccoli, celery, peppers, carrots): 5 cups (fresh)
- ground ginger: 0.25 tsp
- garlic powder: 0.25 tsp
- Hot cooked regular long-grain white rice: 3 cups
Metric Conversion
Stages of cooking
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Stir the cornstarch, Swanson® Chicken Broth, and soy sauce in a small bowl until the mixture is smooth.
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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.
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Add the vegetables, ginger and garlic powder to the skillet. Stir-fry until the vegetables are tender-crisp, about 5 minutes.
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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.
