Quick Chicken Stir-Fry
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
1.75 cups Swanson® Chicken Broth
1 tablespoon soy sauce
0.5 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)
1.75 cups Swanson® Chicken Broth
1 tablespoon soy sauce
0.5 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
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.
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.
Quick Chicken Stir-Fry
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!
Directions
Print
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.
Ingredients
2 tablespoons cornstarch1.75 cups Swanson® Chicken Broth1 tablespoon soy sauce0.5 teaspoon ground ginger4 cups fresh cut up vegetables (broccoli, celery, peppers, carrots)2 cans (4.5 ounces each ) Swanson® Premium White Chunk Chicken Breast in Water, drained1 cup long grain white rice, prepared according to package directions (about 3 cups)
Creamy Chicken and Vegetables
Sautéed chicken breasts and a medley of v...
Sweet & Tangy Grilled Chicken Salad...
You just have to try this deliciously diff...
Moroccan Chicken Thighs
Our recipe for Moroccan Chicken Thighs off...
Monterey Jack Chicken Quesadillas
Quesadillas are so quick and easy to prepa...