Ingredients

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

Instructions

1. 1 Stir the cornstarch, Swanson® Chicken Broth, and soy sauce in a small bowl until the mixture is smooth.
2. 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. 3 Add the vegetables, ginger and garlic powder to the skillet. Stir-fry until the vegetables are tender-crisp, about 5 minutes.
4. 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.

Nutrition per serving