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Chicken and Vegetable Stir-FryRecipe : Chicken and Vegetable Stir-Fry
Procedure :
2 tablespoons cornstarch 1 can swanson ready to serve clear chicken -- (14 1/2 oz) -- broth 1 tablespoon soy sauce 1/2 teaspoon ground ginger -- or 1 tsp grated -- fresh ginger 1 tablespoon vegetable oil 2 medium carrots -- cut into -- matchstick-thin -- strips (about 1 cup) 1 small zucchini -- diagonally sliced -- (about 1 cup) or 1 cup fresh broccoli flowerets 1/2 cup quartered fresh mushrooms 2 cans swanson premium chunk white chicken -- drained (5 oz each) 4 cups hot cooked rice 1 medium green onion -- diagonally sliced -- (about 2 tbsp) optional In small bowl, stir together cornstarch, chicken broth, soy sauce and ginger until smooth; set aside. In 10-inch skillet or wok over medium heat, in hot oil, stir-fry carrots, zucchini and mushrooms until tender-crisp. Stir in reserved cornstarch mixture. Cook until mixture boils and thickens, stirring constantly. Gently stir in chicken; heat through, stirring occasionally. Serve over rice. Sprinkle with onion. Makes 3 1/2 cups. MC formatted using MC Buster 2.0g & SNT From the files of Sherilyn Palmer |
