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This recipe has nutrition information
This recipe can be prepared in 30 minutes or less
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2 tablespoons cornstarch 1 3/4 cups Swanson® Chicken Stock 1 tablespoon low-sodium soy sauce Vegetable cooking spray 4 skinless, boneless chicken breasts (about 1 pound), cut into strips5 cups cut-up vegetables *1/4 teaspoon ground ginger 1/4 teaspoon garlic powder OR 1 clove garlic, minced4 cups hot cooked rice, cooked without salt
Stir the cornstarch, stock and soy sauce in a small bowl until the mixture is smooth. Spray a 12-inch nonstick skillet with the cooking spray and heat over medium-high heat for 1 minute. Add the chicken and stir-fry until it's 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.TIP *Use a combination of broccoli flowerets, sliced mushrooms, sliced carrots, sliced celery, red or green pepper strips and sliced green onions.TIP Serving Suggestion: Serve with a green salad with shredded carrot and a light sesame-ginger dressing. For dessert, serve sugar-free vanilla pudding topped with mandarin orange segments and sliced almonds.
Stir the cornstarch, stock and soy sauce in a small bowl until the mixture is smooth.
Spray a 12-inch nonstick skillet with the cooking spray and heat over medium-high heat for 1 minute. Add the chicken and stir-fry until it's 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.
TIP *Use a combination of broccoli flowerets, sliced mushrooms, sliced carrots, sliced celery, red or green pepper strips and sliced green onions.
TIP Serving Suggestion: Serve with a green salad with shredded carrot and a light sesame-ginger dressing. For dessert, serve sugar-free vanilla pudding topped with mandarin orange segments and sliced almonds.
Nutritional Values per Serving using Swanson Chicken Stock: Calories 397, Total Fat 4g, Saturated Fat 1g, Cholesterol 67mg, Sodium 454mg, Total Carbohydrate 56g, Dietary Fiber 3g, Protein 33g, Vitamin A 116%DV, Vitamin C 37%DV, Calcium 7%DV, Iron 21%DV