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Source: Campbell's Recipes
Tagged With: 4 servings (about 1 cup each)
Quick Chicken Stir-Fry
It couldn't be easier to get this savory stir-fry on the table, because it uses canned chicken and whatever vegetables you have on hand.  No need for take-out tonight!
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Serves: 4 servings (about 1 cup each)
Prep Time: 15 minutes
Cook Time: 15 minutes
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2 tablespoons cornstarch
Swanson® Chicken Stock or 1 3/4 cups Swanson® Chicken Broth
1 tablespoon soy sauce
1/2 teaspoon ground ginger
4 cups cut-up fresh vegetables (broccoli florets, sliced carrots, sliced celery and green onions cut into 1-inch pieces or green or red pepper strips)
2 cans (4.5 ounces each) Swanson® Premium White Chunk Chicken Breast in Water, drained
1 cup regular long-grain white rice, prepared according to package directions (about 3 cups)




Stir the cornstarch, 1 cup broth, soy sauce and ginger in a small bowl until the mixture is smooth.
Heat the vegetables and remaining broth in a 10-inch nonstick skillet over medium-high heat to a boil. Reduce the heat to low. Cover and cook for 5 minutes or until the vegetables are tender-crisp.
Stir the cornstarch mixture in the skillet.  Cook and stir until the mixture boils and thickens. Stir in the chicken and cook until the mixture is hot and bubbling. Serve the chicken mixture over the rice.


Notes:
Nutritional Values per Serving using Swanson Chicken Broth: Calories 264, Total Fat 2g, Saturated Fat 1g, Cholesterol 31mg, Sodium 986mg, Total Carbohydrate 46g, Dietary Fiber 3g, Protein 16g, Vitamin A 120%DV, Vitamin C 20%DV, Calcium 6%DV, Iron 12%DV

Nutritional Values per Serving using Swanson Chicken Stock: Calories 269, Total Fat 2g, Saturated Fat 1g, Cholesterol 28mg, Sodium 833mg, Total Carbohydrate 46g, Dietary Fiber 3g, Protein 17g, Vitamin A 120%DV, Vitamin C 20%DV, Calcium 6%DV, Iron 13%DV


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