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Chicken And Vegetable Stir-Fry

A home-style Chicken And Vegetable Stir-Fry made with Ready To Serve Clear Chicken, Soy Sauce, Vegetable Oil, Premium Chunk White Chicken Drained, and Hot Cooked Rice. Scale it up or down for the number of people at the table.

Ingredients

• 1 can
• 1 tbsp
• 1 tbsp
• 2 can
• 4 cup

Method (preview)

1. 1

   Serving Size: 4 Preparation Time:0:00

2. 2

   Categories: Chicken Stir-Fry

3. 3

   Amount Measure Ingredient -- Preparation Method

4. 4

   1 can swanson ready to serve clear chicken -- (14 1/2 oz)

5. 5

   1 tablespoon vegetable oil 2 medium carrots -- cut into -- matchstick-thin

6. 6

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

7. 7

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

8. 8

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

9. 9

   Gently stir in chicken; heat through, stirring occasionally. Serve over rice.

10. 10

    Sprinkle with onion. Makes 3 1/2 cups.