Quick Chicken and Vegetable Stir-Fry

Canned chicken ensures that this savory stir-fry is ready in less time than it takes to get take-out...plus, it tastes better too!



by 14  people


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Servings: 4
Prep Time: 15 mins
Total Time: 30 mins
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Ingredients
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    2   tablespoons 
    cornstarch
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    1 3/4  cups 
    Swanson® Chicken Stock
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    1   tablespoon 
    soy sauce
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    1   tablespoon 
    vegetable oil
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    4   cups 
    cut-up vegetables *
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    2   
    cloves garlic , minced
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    1  12 1/2 ounce can 
    ** Swanson® Premium White Chunk Chicken Breast in Water , drained
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    4   cups 
    hot cooked rice

Directions
1.
Stir the cornstarch, stock, and soy in a small bowl until the mixture is smooth.
2.
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.
3.
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.
4.
* Use a combination of broccoli flowerets, sliced carrots and green or red pepper strips.
5.
**Or 3 cans (4.5 ounces each)
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