🫙 From the Spice Rack
Chicken and Vegetable Stir-Fry
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 t...
maineasy
Ingredients7 items
Ingredients
- 2tablespooncornstarch
- 1canswanson ready to serve clear chicken -- (14 1/2 oz)
- 1/2teaspoonground ginger -- or 1 tsp grated
- 2medium carrots -- cut into
- 1/2cupquartered fresh mushrooms
- 2canswanson premium chunk white chicken -- drained (5 oz
- 1medium green onion -- diagonally sliced
Directions
- 1
2 tablespoons cornstarch 1 can swanson ready to serve clear chicken -- (14 1/2 oz) -- broth 1 tablespoon soy sauce 1/2 teaspoon ground ginge
- 2
set aside
- 3
In 10-inch skillet or wok over medium heat, in hot oil, stir-fry carrots, zucchini and mushrooms until tender-crisp
- 4
Stir in reserved cornstarch mixture
- 5
Cook until mixture boils and thickens, stirring constantly
- 6
Gently stir in chicken
- 7
heat through, stirring occasionally
- 8
Serve over rice