Quick Chicken Stir-Fry

Campbell's Quick Chicken Stir-Fry Recipe

It couldn't be easier to get this savory stir-fry on the table, because it uses canned chicken and whatever vegetables you have on hand.  No need for take-out tonight!

At a glance

Prep

15 min.

Total

30 min.

Serves

4

Servings: about 1 cup each

Cook: 15 min.

Made With

  • Swanson® Chicken Broth

    Swanson® Chicken Broth

  • Swanson® Chicken Stock

    Swanson® Chicken Stock

  • Swanson® Premium White Chunk Chicken Breast in Water

    Swanson® Premium White Chunk Chicken Breast in Water

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What You'll Need

2 tablespoons cornstarch
1 3/4 cups Swanson® Chicken Broth or Swanson® Chicken Stock
1 tablespoon soy sauce
1/2 teaspoon ground ginger
4 cups fresh cut up vegetables (broccoli, celery, peppers, carrots)
2 cans (4.5 ounces each ) Swanson® Premium White Chunk Chicken Breast in Water, drained
1 cup long grain white rice, prepared according to package directions (about 3 cups)

How to Make It

  • 1

    Stir the cornstarch, 1 cup broth, soy sauce and ginger in a small bowl until the mixture is smooth.

  • 2

    Heat the vegetables and remaining broth in a 10-inch nonstick skillet over medium-high heat to a boil. Reduce the heat to low. Cover and cook for 5 minutes or until the vegetables are tender-crisp.

  • 3

    Stir the cornstarch mixture in the skillet.  Cook and stir until the mixture boils and thickens. Stir in the chicken and cook until the mixture is hot and bubbling. Serve the chicken mixture over the rice.

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RID#24659

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