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Categories:
vegetable oil chicken breast vegetables campbells ready soy sauce cornstarch garlic ground ginger rice
Viewed: 54 - Published at: 6 years agoIngredients
- 1 tablespoon vegetable oil
- 1 lb boneless skinless chicken breast, cut in strips
- 3 cups fresh cut-up vegetables (thawed) or 3 cups frozen mixed vegetables (thawed)
- 1 12 cups campbell's ready-to-use chicken broth
- 1 -2 tablespoon soy sauce
- 2 tablespoons cornstarch
- 1 teaspoon garlic powder
- 12 teaspoon ground ginger
- 4 cuops hot cooked rice
Method
- Heat oil at medium-high in skillet.
- Add chicken and cook until browned on alll sides.
- Set chicken aside.
- Add and stir fry veggies until tender-crisp.
- Reduce heat to medium.
- Add mixture of broth, soy sauce, cornstarch, garlic and ginger to skillet.
- Heat to a boil, sitrring often.
- Return chicken to skillet.
- Reduce heat to low.
- Simmer until chicken is cooked through - about 10 minutes.
- Serve with rice noodles.
