Garden Chicken Stir Fry

This is a simple stir-fry that is made up in about 30 minutes. Another version of this is the Oriental stir fry, prepare as given in the recipe, adding a can (14oz) baby corn (drained) sliced diagonally and 1/4 cup red pepper chunks with other vegetables. After simmering sprinkle with 1/4 cup chopped peanuts or cashews. Another version of this is Mushroom Chicken stir fry - simply add 1/2 cup halved button mushrooms and 1/4 cup each, sliced water chestnuts and green pepper strips with other vegetables.

• Ready In: 30 mins
• Serves: 4

Ingredients

• 1  tablespoon  vegetable oil
• 1  lb boneless skinless chicken breast, cut in strips
• 3  cups  fresh cut-up  vegetables (thawed) or 3  cups  frozen mixed vegetables (thawed)
• 1 1⁄2 cups  campbell's ready-to-use chicken broth
• 1 -2  tablespoon soy sauce
• 2  tablespoons cornstarch
• 1  teaspoon garlic powder
• 1⁄2 teaspoon ground ginger
• 4  cuops hot cooked rice

Directions

1. Heat oil at medium-high in skillet. Add chicken and cook until browned on alll sides. Set chicken aside. Add and stir fry veggies until tender-crisp. Reduce heat to medium.
2. Add mixture of broth, soy sauce, cornstarch, garlic and ginger to skillet. Heat to a boil, sitrring often. Return chicken to skillet. Reduce heat to low.
3. Simmer until chicken is cooked through - about 10 minutes. Serve with rice noodles.