Quick Chicken Stir-Fry
- Ready In:
- 30mins
- Ingredients:
- 7
- Yields:
-
1 stir-fry
- Serves:
- 4
ingredients
- 29.58 ml cornstarch
- 414.03 ml swanson chicken stock
- 14.79 ml soy sauce
- 2.46 ml ground ginger
- 946.36 ml cut-up vegetables
- 2 (255.14 g) can swanson premium white chunk chicken breast in water, drained
- 946.36 ml hot cooked rice
directions
- Stir the cornstarch, 1 cup stock, soy sauce and ginger in a small bowl until the mixture is smooth.
- Heat the vegetables and remaining stock 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.
- *Use a combination of broccoli flowerets, green onions cut into 1-inch pieces, sliced carrot and sliced celery or broccoli flowerets, sliced carrots and green or red pepper strips.
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RECIPE SUBMITTED BY
I’m a recent college grad with limited finances and a busy social calendar. It is my mission to find tips, tricks, and easy recipes for entertaining in style without breaking the bank. Entertaining Escapades is where I tell all about my quest and share my best discoveries. I work with Swanson® Chicken , so I will be sharing a selection of their best quick and easy recipes on this blog. Also, I love getting feedback! If you try anything I post, leave a comment and let me know how it worked for you.