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

This recipe created by Swanson.