Chicken And Vegetable Stir-Fry

* Exported from MasterCook *

Chicken And Vegetable Stir-Fry

Recipe By : CAMPBELL'S ALL-AMERICAN RECIPES
Serving Size : 4 Preparation Time :0:00
Categories : Chicken Stir-Fry
Cambell's

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 tablespoons cornstarch
1 can swanson ready to serve clear chicken -- (14 1/2 oz)
-- broth
1 tablespoon soy sauce
1/2 teaspoon ground ginger -- or 1 tsp grated
-- fresh ginger
1 tablespoon vegetable oil
2 medium carrots -- cut into
-- matchstick-thin
-- strips (about 1 cup)
1 small zucchini -- diagonally sliced
-- (about 1 cup) or
1 cup fresh broccoli flowerets
1/2 cup quartered fresh mushrooms
2 cans swanson premium chunk white chicken -- drained (5 oz
each)
4 cups hot cooked rice
1 medium green onion -- diagonally sliced
-- (about 2 tbsp) optional

In small bowl, stir together cornstarch, chicken broth, soy sauce and ginger
until smooth; set aside.

In 10-inch skillet or wok over medium heat, in hot oil, stir-fry carrots,
zucchini and mushrooms until tender-crisp.

Stir in reserved cornstarch mixture. Cook until mixture boils and thickens,
stirring constantly.

Gently stir in chicken; heat through, stirring occasionally. Serve over rice.
Sprinkle with onion. Makes 3 1/2 cups.

MC formatted using MC Buster 2.0g & SNT

From the files of Sherilyn Palmer


- - - - - - - - - - - - - - - - - -