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

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 courtesy of Back of the Box Recipes.
www.backofthebox.com Home Page

This recipe created by Swanson.