Why eat out when you can easily prepare this colorful stir-fry with moist chicken, tender-crisp vegetables, and crunchy toasted almonds? It's out of this world.
cost per recipe: $8.69
The price is determined by the national average.
can (10 1/2 ounces) Campbell’s® Condensed Chicken Broth
tablespoon soy sauce
tablespoons vegetable oil
pound skinless, boneless chicken breast halvesor skinless, boneless chicken thighs, cut into strips
cups cut-up fresh vegetable(broccoli florets, green onions cut into 1-inch pieces, sliced celery and/or sliced carrots)
teaspoon ground ginger
teaspoon garlic powderor small clove garlic, minced
cups hot cooked white rice
tablespoons Toasted sliced almonds
Stir the cornstarch, broth and soy sauce in a small bowl until the mixture is smooth.
Heat 1 tablespoon oil in a 12-inch skillet over medium-high heat. Add the chicken and stir-fry until well browned. Remove the chicken from the skillet.
Heat the remaining oil in the skillet. Add the vegetables, ginger and garlic and stir-fry until the vegetables are tender-crisp.
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 mixture is hot and bubbling. Serve the chicken mixture over the rice. Sprinkle with the almonds.