Cooking Directions

• Stir the cornstarch, broth and soy sauce in a small bowl until the mixture is smooth.
• Spray a 12-inch skillet with vegetable 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.

Ingredients

• 2 tablespoons cornstarch
• 1.75 cups Swanson® Chicken Broth
• 1 tablespoon soy sauce or low-sodium soy sauce
• 1.25 pounds skinless, boneless chicken breast halves, cut into strips
• 5 cups fresh cut up vegetables (broccoli, celery, peppers, carrots)
• 0.25 teaspoon ground ginger
• 0.25 teaspoon garlic powder
• 1 cup long grain white rice, prepared according to package directions (about 3 cups)