2 tablespoons cornstarch
1 3/4 cups Swanson® Chicken Stock
1 tablespoon soy sauce
1 tablespoon vegetable oil
4 cups cut-up vegetables *
2 cloves garlic , minced
1 12 1/2 ounce can ** 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.
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)