Recipe : Chicken and Vegetable Stir-Fry
Procedure :
2 tablespoons cornstarch
1 can swanson ready to serve clear chicken — (14 1/2 oz) — broth
1 tablespoon soy sauce
1/2 teaspoon ground ginger — or 1 tsp grated — fresh ginger
1 tablespoon vegetable oil
2 medium carrots — cut into — matchstick-thin — strips (about 1 cup)
1 small zucchini — diagonally sliced — (about 1 cup) or 1 cup fresh broccoli flowerets
1/2 cup quartered fresh mushrooms
2 cans swanson premium chunk white chicken — drained (5 oz each)
4 cups hot cooked rice
1 medium green onion — diagonally sliced — (about 2 tbsp) optional
In small bowl, stir together cornstarch, chicken broth, soy sauce and ginger until smooth; set aside.
In 10-inch skillet or wok over medium heat, in hot oil, stir-fry carrots, zucchini and mushrooms until tender-crisp.
Stir in reserved cornstarch mixture. Cook until mixture boils and thickens, stirring constantly.
Gently stir in chicken; heat through, stirring occasionally. Serve over rice. Sprinkle with onion. Makes 3 1/2 cups.
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