This delightful dish, featuring chicken, a colorful vegetable combination and a tasty garlic-ginger soy sauce is so much better than take-out.
cost per recipe: $10.45
The price is determined by the national average.
cups Swanson® Chicken Broth or Swanson® Chicken Stock
tablespoon soy sauce or low-sodium soy sauce
pounds skinless, boneless chicken breast halves, cut into strips
cups fresh cut up vegetables (broccoli, celery, peppers, carrots)
teaspoon ground ginger
teaspoon garlic powder
cup long grain white rice, prepared according to package directions (about 3 cups)
Stir the cornstarch, broth and soy sauce in a small bowl until the mixture is smooth.
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. Remove the chicken from the skillet.
Add the vegetables, ginger and garlic powder to the skillet. 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 chicken is cooked through. Serve the chicken mixture over the rice.