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Quick Chicken Stir-Fry

An image of prepared Quick Chicken Stir-Fry made with Swanson® Chicken Broth or Chicken Stock, soy sauce, vegetables, Swanson® Premium White Chunk Chicken and rice.
  • prep time: 15 min
  • total time: 30 min
  • serves: 4 people

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!

Ingredients

  • 2 tablespoons cornstarch
  • 1 3/4 cups Swanson® Chicken Broth or Chicken Stock
  • 1 tablespoon soy sauce
  • 1/2 teaspoon ground ginger
  • 4 cups fresh cut up vegetables (broccoli, celery, peppers, carrots)
  • 2 cans (4.5 ounces each ) Swanson® Premium White Chunk Chicken Breast in Water, drained
  • 1 cup long grain white rice, prepared according to package directions (about 3 cups)

Instructions

  • Step 1

    Stir the cornstarch, 1 cup broth, soy sauce and ginger in a small bowl until the mixture is smooth.

  • Step 2

    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.

  • Step 3

    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.

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Made With

Calories 304
Total Fat 1 g
Sat. Fat 0.4 g
Trans Fat 0 g
Cholesterol 50 mg
Sodium 983 mg
Total Carb 52 g
Dietary Fiber 2 g
Sugar 4 g
Protein 17 g
Vitamin D 0 %DV
Calcium 7 %DV
Iron 14 %DV
Potassium 14 %DV
Calories 309
Total Fat 1 g
Sat. Fat 0.4 g
Trans Fat 0 g
Cholesterol 50 mg
Sodium 830 mg
Total Carb 52 g
Dietary Fiber 2 g
Sugar 4 g
Protein 18 g
Vitamin D 0 %DV
Calcium 6 %DV
Iron 14 %DV
Potassium 14 %DV

This nutritional information refers to each serving of the entire recipe and not just the products used as ingredients.