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Add a photoServings: 4
Ingredients
- 2 Tbsp. cornstarch
- 1 can Swanson chicken broth - (14 ounce)
- 1 Tbsp. soy sauce
- 1 lb boneless chicken breasts cut into strips
- 1/4 tsp grnd ginger
- 1 x garlic clove chopped
- Â Â (or possibly 1/8 tspn garlic pwdr)
- 5 c. cut-up vegetables*
- 4 c. warm cooked rice cooked without salt
Directions
- * Use a combination of red peppers cut in 1-inch pcs, snow peas, green onions cut in 1-inch pcs, sliced celery and sliced carrots.
- Mix cornstarch, 1 c. broth and soy.
- Stir-fry chicken in nonstick skillet till browned. Remove chicken.
- Add in remaining broth, ginger, garlic and vegetables. Heat to a boil. Cover and cook over low heat 5 min or possibly till vegetables are tender-crisp.
- Add in cornstarch mix. Cook and stir till mix boils and thickens. Return chicken to skillet and heat through. Serve over rice.
- This recipe yields 4 servings.
- Description: "Seasoned with soy, ginger and garlic, Swanson Broth adds great taste appeal to this flavorful sauce for chicken and vegetable stir-fry."
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 659g | |
| Recipe makes 4 servings | |
| Calories 574 | |
| Calories from Fat 95 | 17% |
| Total Fat 10.57g | 13% |
| Saturated Fat 2.84g | 11% |
| Trans Fat 0.11g | |
| Cholesterol 58mg | 19% |
| Sodium 859mg | 36% |
| Potassium 927mg | 26% |
| Total Carbs 88.71g | 24% |
| Dietary Fiber 12.6g | 42% |
| Sugars 0.32g | 0% |
| Protein 33.9g | 54% |
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