Ingredients
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2 tablespoons cornstarch
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1 ¾ cups Swanson® Chicken Broth
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1 tablespoon reduced-sodium soy sauce
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cooking spray
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1 ¼ pounds skinless, boneless chicken breast halves, cut into strips
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5 cups fresh cut up vegetables (broccoli, celery, peppers, carrots)
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¼ teaspoon ground ginger
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¼ teaspoon garlic powder
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3 cups hot cooked regular long-grain white rice
Directions
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Stir the cornstarch, Swanson® Chicken Broth, and soy sauce in a small bowl until the mixture is smooth.
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Spray a 12-inch skillet with vegetable cooking spray and heat over medium-high heat for 1 minute. Add the chicken and stir-fry until well browned, about 5 minutes. Remove the chicken from the skillet.
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Add the vegetables, ginger and garlic powder to the skillet. Stir-fry until the vegetables are tender-crisp, about 5 minutes.
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Stir the cornstarch mixture in the skillet. Cook and stir until the mixture boils and thickens. Return the chicken to the skillet and cook until the chicken is cooked through, 5 to 10 minutes. Serve the chicken mixture over the rice.
Cook's Note:
You can use regular soy sauce instead of reduced sodium soy sauce.
Nutrition Facts (per serving)
| 362 | Calories |
| 3g | Fat |
| 44g | Carbs |
| 38g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 4 | |
| Calories 362 | |
| % Daily Value * | |
| Total Fat 3g | 3% |
| Saturated Fat 1g | 3% |
| Cholesterol 85mg | 28% |
| Sodium 518mg | 23% |
| Total Carbohydrate 44g | 16% |
| Dietary Fiber 2g | 8% |
| Protein 38g | 77% |
| Potassium 407mg | 9% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
