This is a real quick and easy recipe that the entire family will enjoy!!!
CHICKEN & VEGETABLE STIR-FRY:
2 tablespoon cornstarch
1 3/4 cup Swanson® Chicken Broth
Swanson® Chicken Stock
1 tablespoon soy sauce
low-sodium soy sauce
vegetable cooking spray
1 1/4 pound skinless, boneless chicken breast half , cut into strips
5 cup cut-up fresh vegetables (broccoli florets, green or red pepper strips, sliced mushrooms, carrots, celery and green onions)
1/4 teaspoon ground ginger
1/4 teaspoon garlic powder
1 clove garlic , minced
1 cup regular long-grain white rice , prepared according to package
Stir the cornstarch, broth and soy sauce in a small bowl until the mixture is smooth.
Spray a 12-inch skillet with the cooking spray and heat over medium-high heat for 1 minute. Add the chicken and stir-fry until well browned. Remove the chicken from the skillet.
Add the vegetables, ginger and garlic powder to the skillet. Stir-fry until the vegetables are tender-crisp.
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.
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.
article courtesy of KitchenDaily.com