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    Swanson Chicken Stir-Fry Swanson Chicken Stir-Fry

    Seasoned with soy, ginger and garlic, Swanson® Broth adds great taste appeal to this flavorful sauce for chicken and vegetable stir-fry.

    Prep/Cook Time: 25 min

    2 tbsp. cornstarch
    1 can (14 oz.) Swanson® Chicken Broth (1 3/4 cups)
    1 tbsp. soy sauce
    1 lb. boneless chicken breasts, cut into strips
    1/4 tsp. ground ginger
    1/8 tsp. garlic powder OR 1 clove garlic, minced
    5 cups cut-up vegetables *
    4 cups hot cooked rice, cooked without salt


    MIX cornstarch, 1 cup broth and soy.

    STIR-FRY chicken in nonstick skillet until browned. Remove chicken.

    ADD remaining broth, ginger, garlic and vegetables. Heat to a boil. Cover and cook over low heat 5 min. or until vegetables are tender-crisp.

    ADD cornstarch mixture. Cook and stir until mixture boils and thickens. Return chicken to skillet and heat through. Serve over rice.

    Makes 4 servings

    *Use a combination of red peppers cut in 1" pieces, snow peas, green onions cut in 1" pieces, sliced celery and sliced carrots.

    Nutritional Info Per Serving: Calories 456, Total Fat 4g, Saturated Fat 1g, Cholesterol 72mg, Sodium 751mg, Total Carbohydrate 69g, Dietary Fiber 3g, Protein 34g

    This recipe created by Swanson.

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