Chicken and Vegetable Stir-Fry

26 Reviews

Cook: 25 min
Ready In: 25 min

“Chicken and a colorful combination of vegetables are quickly stir-fried and served over rice.” - by Campbell's Kitchen

Ingredients

2 tablespoons cornstarch
1 3/4 cups Swanson® Chicken Broth (regular, Natural Goodness™ or Certified Organic)
1 tablespoon low-sodium soy sauce
1 pound skinless, boneless chicken breast, cut into strips
5 cups cut-up vegetables*
1/4 teaspoon ground ginger
1/4 teaspoon garlic powder or crushed fresh garlic
4 cups hot cooked rice, cooked without salt

Hide Checklist

Directions

Mix cornstarch, broth and soy.
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 powder and stir-fry until tender-crisp.
Stir cornstarch mixture and add. Cook and stir until mixture boils and thickens. Return chicken to skillet and heat through. Serve over rice.

Reviews (26)

Rate This Recipe

108

busybaker

Apr. 28, 2008

" The recipie had no flavor so I made some alterations. 1 tsp garlic and ginger. 2 tbl soysauce and 3 tbl cornstarch. And for extra flavor 1 tbl honey. After the alterations it was sooo good. Will make..." See more again."

Chef4Six

Sep. 24, 2008

"Very good and delicious dinner! I used Mikee's Teriyaki Sauce instead of the soy sauce and the water and corn starch. I poured a little on and heated it through with the chicken and vegetables and sev..." See moreed it with rice."

Jamie

Feb. 10, 2010

"I hate stir-fry...tried this for my family and LOVED it! Served over cooked chinese noodles instead of rice (highly suggest). Took many reviewer suggestions: 3tbs cornstarch, whole can broth, extra so..." See morey, extra fresh garlic, extra ginger. Also added splash of terriyaki. Our veggies: fresh bean sprouts, fresh sugar snap peas, fresh red pepper, shredded carrots, fresh mushrooms. Cubed the chicken. Amazing. KID FRIENDLY!"

More Reviews