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2 tablespoons cornstarch
1 can (14-1/2 oz.) Swanson Chicken Broth
1 tablespoon soy sauce
1/2 teaspoon ground ginger
1 tablespoon vegetable oil
4 cups cut up vegetables (broccoli, carrots, green peppers)
2 cans (5 oz. each) Swanson Premium Chunk White Chicken, drained
4 cups hot cooked rice
Mix cornstarch, broth, soy and ginger until smooth. Set aside.
In skillet over medium heat, heat oil. Add vegetables and stir-fry until tender-crisp. Stir cornstarch mixture and add to vegetables in skillet. Cook until mixture boils and thickens, stirring constantly. Add chicken and heat through. Serve over rice.
Serves 4. |
