Name: Ginger-Garlic Chicken and Vegetable Stir-Fry
Prep time: 30 min
Cook time: 25 min
Total time: 55 min
Yield: 4 servings
Ingredients: 2 tablespoons cornstarch; 1.75 Swanson® Chicken Broth; 1 tablespoon reduced sodium soy sauce; Cooking spray; 1.25 skinless, boneless chicken breast halves, cut into strips; 5 fresh cut up vegetables (broccoli, celery, peppers, carrots); 0.25 teaspoon ground ginger; 0.25 teaspoon garlic powder; 3 hot cooked regular long grain white rice

Ready in: 55 mins

Serves: 4 servings

Ingredients: 9

Indulge in a flavorful and delightful stir-fry featuring succulent chicken, assorted fresh vegetables, and a delightful garlic-ginger soy sauce blend that surpasses any take-out meal.

Ingredients

2	tablespoons cornstarch
1 ³⁄₄	Swanson® Chicken Broth
1	tablespoon reduced-sodium soy sauce
•	cooking spray
1 ¹⁄₄	skinless, boneless chicken breast halves, cut into strips
5	fresh cut up vegetables (broccoli, celery, peppers, carrots)
¹⁄₄	teaspoon ground ginger
¹⁄₄	teaspoon garlic powder
3	hot cooked regular long-grain white rice

Instructions

1.	Combine the cornstarch, Swanson® Chicken Broth, and soy sauce in a small bowl, stirring until the mixture is velvety smooth.
2.	Coat a 12-inch skillet with a light mist of cooking spray and heat over medium-high heat for 1 minute. Add the chicken strips and stir-fry until they achieve a rich caramelized color, approximately 5 minutes. Transfer the chicken from the skillet.
3.	Introduce the fresh vegetables, ground ginger, and garlic powder to the skillet. Stir and cook until the vegetables reach a tender-crisp consistency, around 5 minutes.
4.	Incorporate the cornstarch mixture into the skillet. Simmer and stir until the sauce reaches a boil and thickens. Reunite the chicken with the vibrant vegetable medley in the skillet and cook until the chicken is perfectly done, a span of 5 to 10 minutes. Serve this delectable chicken creation over a bed of steaming hot regular long-grain white rice.