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Chicken & Vegetable Stir-Fry
A melody of chicken and vegetables on a bed of rice. Nutritious and delicious!
Difficulty: Easy
Preptime: 25 minutes
Cooktime: 25 minutes
Yield: 4 servings
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
Chicken & Vegetable Stir-Fry
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Instructions:
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 Facts:
With Swanson Chicken Broth

Calories 413
Fat 4 g
Saturated Fat 1 g
Cholesterol 72 mg
Carbohydrates 59 g
Protein 34 g
Sodium 633 mg

With Swanson Certified Organic or Natural Goodness Chicken Broth

Calories 413
Fat 4 g
Saturated Fat 1 g
Cholesterol 72 g
Carbohydrate 59 g
Protein 34 g
Dietary Fiber 4 g
Sodium 469 mg
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