Quick Chicken and Vegetable Stir Fry

2 tbsp.  cornstarch
1 3/4 cups  Swanson® Chicken Stock
1 tbsp.  soy sauce
1 tbsp.  vegetable oil
4 cups  cut-up vegetables *
2 cloves  garlic , minced
1 can  (12.5 ounces)** Swanson® Premium White Chunk Chicken Breast in Water , drained
4 cups  hot cooked rice

Stir the cornstarch, stock, and soy in a small bowl until the mixture is smooth.

Heat the oil in a 10-inch skillet over medium-high heat. Add the vegetables and cook until they're tender-crisp. Add the garlic and cook for 1 minute.

Stir the cornstarch mixture in the skillet. Reduce the heat to medium. Cook and stir until the mixture boils and thickens. Stir in the chicken and cook until the mixture is heated through. Serve the chicken mixture over the rice.

* Use a combination of broccoli flowerets, sliced carrots and green or red pepper strips.

**Or 3 cans (4.5 ounces each)

Shared by Debbie McLean Warner


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