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Ingredients:

2 tablespoons cornstarch
1 (14 1/2-ounce) can SWANSON oriental flavored chicken broth
1 pound boneless skinless chicken breast half, , cut into strips
5 cups cut-up vegetables, use a combination of broccoli florets, green onions cut in 1-inch pieces, sliced celery, and sliced carrot
4 cups hot, cooked rice, cooked without salt

1. In bowl mix cornstarch and 1 cup broth until smooth. Set aside.

2. In medium nonstick skillet over medium-high heat, stir-fry chicken in 2 batches until browned. Set chicken aside.

3. Add remaining broth and vegetables. Heat to a boil. Reduce heat to low.

4. Cover and cook 5 minutes or until vegetables are tender-crisp.

5. Stir cornstarch mixture and add. Cook until mixture boils and thickens, stirring constantly. Return chicken to pan and heat through. Serve over rice. If desired, garnish with radishes and red pepper.


Recipe provided courtesy of Campbell Soup Company.

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