Swanson Chicken Stir-Fry

Recipe Ingredients

2 tablespoons	30ml	Cornstarch
1		Swanson chicken broth - (14 oz)
1 tablespoon	15ml	Soy sauce
1 lb	454g / 16oz	Boneless chicken breasts - cut into strips
1/4 teaspoon	1.3ml	Ground ginger
1		Garlic clove - minced
		= (or 1/8 tspn garlic powder)
5 cups	1185ml	Cut-up vegetables*
4 cups	640g / 22oz	Hot cooked rice - cooked without salt

Recipe Instructions

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

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 minutes 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.

This recipe yields 4 servings.

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

Description:

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

Source:
Back of the Box Recipes at http://www.backofthebox.com

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