Swanson Quick Chicken & Vegetable Stir-Fry - cooking recipe

Ingredients

2 tablespoons cornstarch
1 (14 ounce) can Swanson chicken broth (1 3/4 cups)
1 tablespoon soy sauce
1/2 teaspoon ground ginger
1 tablespoon olive oil
4 cups cut-up vegetables (I use carrots, brocolli, & peppers)
2 (5 ounce) cans premium chunk chicken, drained
4 cups hot cooked rice

Preparation

In bowl mix cornstarch, broth, soy and ginger until smooth. Set aside.
In medium skillet over medium heat, heat oil. Add vegetables and stir-fry until tender-crisp.
Stir cornstarch mixture and add. Cook until mixture boils and thickens, stirring constantly. Add chicken and heat through. Serve over rice.
TIP: * Use a combination of broccoli flowerets, sliced carrots and green or red pepper strips.