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Quick Chicken Stir-Fry

This image courtesy of campbellskitchen.com

Easy stir fry recipes are perfect for a busy weeknight meal. Using canned chicken, it's budget friendly and delicious . No need for take-out tonight!

Serves4

Preparation Time15 min

Cooking Time15 min

Ingredients

  • 2 tablespoons cornstarch
  • 1 3/4 cup Swanson Chicken Broth or Swanson® Chicken Stock
  • 1 tablespoon soy sauce
  • 1/2 teaspoon ground ginger
  • 4 cups cut-up fresh vegetables (broccoli florets, sliced carrots, sliced celery and green onions cut into 1-inch pieces or green or red pepper strips)
  • 2 cans (4.5-ounces each) Swanson Premium White Chunk Chicken Breast in Water, drained
  • 1 cup regular long-grain white rice, prepared according to package directions

Instructions

  1. Stir the cornstarch, 1 cup broth, soy sauce and ginger in a small bowl until the mixture is smooth.

  2. Heat the vegetables and remaining broth 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.

  3. 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.

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I made a delicious quick chicken stir fry last night and it was very much like this one! I love to make stir frys as a quick and easy dinner. Plus, it is a great way to use up any extra fresh or frozen veggies that you have! I recommend adding some honey in whatever sauce you make to provide a little sweetness to balance the salty soy sauce!

It would be helpful to have the carb count as well for those of us in need of that. Thank you for including the nutritional information you did. It's helpful!

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