Ingredients
- 2 tbsp cornstarch
- 13/4 cup <a href="http://www.campbellskitchen.com/" target="blank">Swanson® Chicken Broth</a> or <a href="http://www.campbellskitchen.com/" target="blank">Swanson® Chicken Stock</a>
- 1 tbsp soy sauce
- 1/2 tsp ground ginger
- 4 cup 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 can (4.5 ounces each) <a href="http://www.campbellskitchen.com/" target="blank">Swanson® Premium White Chunk Chicken Breast in Water </a>, drained
- 1 cup regular long-grain rice, prepared according to package directions (about 3 cups)
Directions
Stir the cornstarch, 1 cup broth, soy sauce and ginger in a small bowl until the mixture is smooth.
Heat the vegetables and remaining stock 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.
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.
