More bites for your budget
Chicken & Vegetable Stir-Fry
Better than takeout, you can make this chicken stir-fry using one skillet, a handful of ingredients and whatever fresh veggies you have on-hand.
Ingredients
- 2 tablespoons cornstarch
- 1 3/4 cups Swanson® Chicken Broth or Chicken Stock
- 1 tablespoon soy sauce or low-sodium soy sauce
- 1 1/4 pounds skinless, boneless chicken breast halves, cut into strips
- 5 cups fresh cut up vegetables (broccoli, celery, peppers, carrots)
- 1/4 teaspoon ground ginger
- 1/4 teaspoon garlic powder
- 1 cup long grain white rice, prepared according to package directions (about 3 cups)
Instructions
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Tips
- Easy Substitution: Try substituting fresh sliced mushrooms and green onion for some of the vegetables in this recipe.
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Step 1
Stir the cornstarch, broth and soy sauce in a small bowl until the mixture is smooth.
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Step 2
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.
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Step 3
Add the vegetables, ginger and garlic powder to the skillet. Stir-fry until the vegetables are tender-crisp.
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Step 4
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.
Made With
This nutritional information refers to each serving of the entire recipe and not just the products used as ingredients.