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Chicken & Vegetable Stir-Fry

3

55 min

Chicken & Vegetable Stir-Fry

Chicken & Vegetable Stir-Fry Photo 1

Time

55 min

Serving

4 persons

Calories

362

Rating

3.00★ (1)

Cuisine

Author: Victoria Buriak
This delightful dish, featuring chicken, a colorful vegetable combination and a tasty garlic-ginger soy sauce is so much better than take-out.

Ingredients

  • cornstarch: 2 Tbsp
  • ¾ cups Swanson® Chicken Broth: 1 piece
  • reduced-sodium soy sauce: 1 Tbsp
  • cooking spray:
  • ¼ pounds skinless, boneless chicken breast halves: 1 piece (cut into strips)
  • cut up vegetables (broccoli, celery, peppers, carrots): 5 cups (fresh)
  • ground ginger: 0.25 tsp
  • garlic powder: 0.25 tsp
  • Hot cooked regular long-grain white rice: 3 cups

Metric Conversion

Stages of cooking

Chicken & Vegetable Stir-Fry Photo 21
Chicken & Vegetable Stir-Fry Photo 32
Chicken & Vegetable Stir-Fry Photo 43
Chicken & Vegetable Stir-Fry Photo 54
  1. Stir the cornstarch, Swanson® Chicken Broth, and soy sauce in a small bowl until the mixture is smooth.
    Chicken & Vegetable Stir-Fry Photo 2
  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, about 5 minutes. Remove the chicken from the skillet.
    Chicken & Vegetable Stir-Fry Photo 3
  3. Add the vegetables, ginger and garlic powder to the skillet. Stir-fry until the vegetables are tender-crisp, about 5 minutes.
    Chicken & Vegetable Stir-Fry Photo 4
  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, 5 to 10 minutes. Serve the chicken mixture over the rice.
    Chicken & Vegetable Stir-Fry Photo 5

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