Description
A recipe for Chicken & Vegetable Stir-Fry

Ingredients

• 2 tablespoons cornstarch
  
• 1 3/4 cups Swanson Chicken Broth (Regular, Certified Organic or Natural Goodness)
  
• 1 tablespoon low-sodium soy sauce
  
• 1 pound boneless chicken breast, cut into strips
  
• 5 cups cut-up vegetables (use a combination of broccoli florets, sliced carrots and green or red pepper strips)
  
• 1/4 teaspoon ground ginger
  
• 1/8 teaspoon garlic powder or 1 clove garlic, minced
  
• 4 cups hot cooked rice, cooked without salt

Preparation
Prep/Cook Time: 25 minutes

MIX cornstarch, broth and soy sauce.

SPRAY nonstick skillet with vegetable cooking spray and heat 1 minute. Add chicken and stir-fry until browned. Remove chicken.

ADD vegetables, ginger and garlic, and stir-fry until tender-crisp.

STIR in cornstarch mixture and cook until mixture boils and thickens. Return chicken to skillet and heat through. Serve over rice.

Nutrition
Calculated Nutritional Values per Serving (with Swanson Chicken Broth): Calories 413, Total Fat 4g, Saturated Fat 1g, Cholesterol 74mg, Sodium 633mg, Total Carbohydrate 59g, Dietary Fiber 4g, Protein 33g

Calculated Nutritional Values per Serving (with Swanson Certified Organic or Natural Goodness Chicken Broth): Calories 413, Total Fat 4g, Saturated Fat 1g, Cholesterol 72mg, Sodium 469mg, Total Carbohydrate 59g, Dietary Fiber 4g, Protein 34g

MyPyramid contributions (per serving)

Serves
Serves: 4

Variations
no information available