Ingredients Jump to Instructions ↓

  1. 2 tablespoon(s) cornstarch

  2. 1 3/4 cup(s) Swanson® Chicken Stock

  3. 1 tablespoon(s) low-sodium soy sauce

  4. Vegetable cooking spray

  5. 4 (about 1 pound) skinless, boneless chicken breasts , cut into strips

  6. 5 cup(s) cut-up vegetables , such as a combination of broccoli florets, sliced mushrooms, sliced carrots, sliced celery, red or green pepper strips and sliced green onions

  7. 1/4 teaspoon(s) ground ginger

  8. 1/4 teaspoon(s) garlic powder , or 1 clove garlic, minced

  9. 4 cup(s) cooked rice , cooked without salt

Instructions Jump to Ingredients ↑

  1. Stir the cornstarch, stock and soy sauce in a small bowl until the mixture is smooth.

  2. Spray 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.

  3. Add the vegetables, ginger and garlic powder to the skillet. Stir-fry until the vegetables are tender-crisp.

  4. 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. Serve the chicken mixture over the rice.

  5. Serving 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.


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