Ginger-Garlic Chicken and Vegetable Stir-Fry
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 ¾ | Swanson® Chicken Broth |
| 1 | tablespoon reduced-sodium soy sauce |
| cooking spray | |
| 1 ¼ | skinless, boneless chicken breast halves, cut into strips |
| 5 | fresh cut up vegetables (broccoli, celery, peppers, carrots) |
| ¼ | teaspoon ground ginger |
| ¼ | 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. |
Published on Jul 20, 2024 by Luminița