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2 tablespoons cornstarch
1/4 teaspoon ground ginger
1 can (14-1/2 oz.) Swanson Vegetable Broth
1 tablespoon soy sauce
3 tablespoons vegetable oil, divided
1 lb. skinless, boneless chicken, cut into strips
5 cups cut-up fresh vegetables (broccoli, mushrooms, carrots, celery, green onions)
1 clove garlic, minced
Hot cooked rice
Stir together cornstarch, ginger, broth, and soy until smooth. Set aside.
In skillet in 2 tablespoons hot oil, stir-fry half the chicken until browned. Remove; set aside. Repeat with remaining chicken.
In skillet, in remaining 1 tablespoon hot oil, stir-fry vegetables with garlic until tender-crisp.
Reduce heat to medium. Stir in reserved chicken and broth mixture. Cook until mixture boils and thickens, stirring constantly. Serve over rice.
4 servings.
*Note: For great tasting rice, just replace water with Swanson Vegetable Broth. Same amount, same cooking time. |
