Preparation: 

Preparation time: 30 mins

Cooking time: 25 mins

Serving: 4

Ingredients:

• 2 tablespoons cornstarch
• 1 ¾ cups Swanson® Chicken Broth
• 1 tablespoon reduced-sodium soy sauce
• cooking spray
• 1 ¼ pounds skinless, boneless chicken breast halves, cut into strips
• 5 cups fresh cut-up vegetables (broccoli, celery, peppers, carrots)
• ¼ teaspoon ground ginger
• ¼ teaspoon garlic powder
• 3 cups hot-cooked regular long-grain white rice

Instructions:

1. Stir the cornstarch, Swanson® Chicken Broth, and soy sauce in a small bowl until the mixture is smooth.
2. Spray a 12-inch skillet with vegetable cooking spray and heat over medium-high heat for 1 minute. Add the chicken and stir-fry until well browned, about 5 minutes. Remove the chicken from the skillet.
3. Add the vegetables, ginger, and garlic powder to the skillet. Stir-fry until the vegetables are tender-crisp, about 5 minutes.
4. 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 5 to 10 minutes. Serve the chicken mixture over the rice.

Posted by Coba Grills and we thank Allrecipes for this delicious recipe and the recipe link https://www.allrecipes.com/recipe/8468703/chicken-vegetable-stir-fry/