You have to try this. It’s easy, quick, and very yummy. (You can change the vegetables to use whatever you have on hand to make this even easier.)
The directions say to use a skillet, but I used a wok and it came out great.
For this recipe you will need:
2 Tbsp. cornstarch
1-3/4 cups Swanson® Chicken Broth or Swanson® Chicken Stock
1 Tbsp. soy sauce or low-sodium soy sauce
Vegetable cooking spray
1-1/4 pounds skinless, boneless chicken breast halves, cut into strips
5 cups cut-up fresh vegetables (broccoli florets, green or red pepper strips, sliced mushrooms, carrots, celery and/or green onions) (You could use an actual batch of broccoli, but I used steam-able broccoli and steamed it in the microwave before putting it in with the rest of the vegetables. I know – I cheated.)
1/4 tsp. ground ginger
1/4 tsp. garlic powder or 1 clove garlic, minced
1 cup regular long-grain white rice, prepared according to package directions (about 3 cups)
(I also ended up cutting my carrots way too big. Thanks Hubs for noticing that. So, I cooked my carrots a little bit in the wok with some chicken broth to let them soften. Then I took them out and set them aside and continued as follows.)
Stir the cornstarch, broth, and soy sauce in a small bowl until the mixture is smooth. Set aside.
Spray a 12-inch skillet with some cooking spray (if you’re using a wok, skip the spray) and set to medium-high heat for one minute. Add the chicken and stir-fry until well browned. Remove the chicken from the skillet.
Return the chicken to the skillet and cook until the chicken is cooked through.