Swanson Quick Chicken & Vegetable Stir-Fry

bmcnichol's Note:

I have been making this for years. Got it off a can of something Swanson.

• Total Time: 30 mins
• Prep Time: 15 mins
• Cook Time: 15 mins

Ingredients:

Servings: 4

• 2 tablespoons cornstarch
• 1 (14 ounce) can Swanson chicken broth (1 3/4 cups)
• 1 tablespoon soy sauce
• 1/2 teaspoon ground ginger
• 1 tablespoon olive oil
• 4 cups cut-up vegetables (I use carrots, brocolli, & peppers)
• 2 (5 ounce) cans premium chunk chicken, drained
• 4 cups hot cooked rice

Directions:

1. In bowl mix cornstarch, broth, soy and ginger until smooth. Set aside.
2. In medium skillet over medium heat, heat oil. Add vegetables and stir-fry until tender-crisp.
3. Stir cornstarch mixture and add. Cook until mixture boils and thickens, stirring constantly. Add chicken and heat through. Serve over rice.
4. TIP: * Use a combination of broccoli flowerets, sliced carrots and green or red pepper strips.

Reviews

[The Veganista]

I made this for my boyfriend and he said it was really good. I had to add more then 2 tablespoons of corn starch. There was just too much liquid for that amount of corn starch. It wouldn't have even thickened up the way it should have if I didn't add more. I also used onion, broccoli, celery and carrots.

[Sydney Mike]

Although I do use the canned chicken breast in combination with canned albacore for a salad/spread, another time I'll make this with some of the frozen, cooked chicken chunks that I almost always have around! Still, this first time I followed the recipe right on down & (using fresh veggies) found this stir-fry very, very tasty! Definitely a keeper of a recipe! Thanks for sharing it! [Tagged & made in Please Review My Recipe]

[Bobettern]

Quick and easy with ingredients I had on hand. I added 1/2 tsp minced garlic and cut up chicken tenders that I had previously cooked. I did add a bit more water to thin the sauce as it cooked for a thinner sauce.