Prep/Cook Time: 25 min.
Mix cornstarch, broth and soy. Spray nonstick skillet with vegetable cooking spray and heat 1 min. Add chicken and stir-fry until browned. Remove chicken. Add vegetables, ginger and garlic powder and stir-fry until tender-crisp. Stir cornstarch mixture and add. Cook and stir until mixture boils and thickens. Return chicken to skillet and heat through. Serve over rice. Serves 4
*Use a combination of broccoli flowerets, sliced mushrooms, sliced carrots, sliced celery, red or green pepper strips and sliced green onions.
Campbell’s Kitchen Recipe Courtesy of Campbell Soup Company, Camden, NJ
Nutrition Info: Cals 413, Total Fat 4g, Sat Fat 1g, Chol 72mg, Sodium 469mg, Fiber 4g, Carbs 59g, Pro 34g, Vitamin A 317%DV, Vitamin C 119%DV, Calcium 7%DV, Iron 12%DV