It couldn't be easier to get this savory stir-fry on the table, because it uses canned chicken and whatever vegetables you have on hand. No need for take-out tonight!
cost per recipe: $9.02
The price is determined by the national average.
cups Swanson® Chicken Broth or Swanson® Chicken Stock
tablespoon soy sauce
teaspoon ground ginger
cups fresh cut up vegetables (broccoli, celery, peppers, carrots)
cans (4.5 ounces each ) Swanson® Premium White Chunk Chicken Breast in Water, drained
cup long grain white rice, prepared according to package directions (about 3 cups)
Stir the cornstarch, 1 cup broth, soy sauce and ginger in a small bowl until the mixture is smooth.
Heat the vegetables and remaining broth in a 10-inch nonstick skillet over medium-high heat to a boil. Reduce the heat to low. Cover and cook for 5 minutes or until the vegetables are tender-crisp.
Stir the cornstarch mixture in the skillet. Cook and stir until the mixture boils and thickens. Stir in the chicken and cook until the mixture is hot and bubbling. Serve the chicken mixture over the rice.