SWANSON'S CHICKEN VEGETABLE STIR-FRY

Another recipe clipping from my late mother's shoebox collections. It is hard to read so I will type it in below the picture.

2 tbsp cornstarch

1/4 tsp ground ginger

1 can (14.5-oz) Swanson's ready to serve Clear Vegetable Broth

1 tbsp soy sauce

2 tbsp vegetable oil

1 lb. skinless, boneless chicken breasts, cut into strips

5 cups cut-up vegetables (broccoli, mushrooms, carrots, celery and green onions)

1 clove garlic, minced

Vegetable seasoned rice (see recipe on back of can)

1. Stir together cornstarch, ginger, broth and soy until smooth, set aside.

2. In skillet, over medium-high heat, in 1 tbsp. hot oil, stir-fry half of the chicken until browned. Remove, set aside. Repeat with remaining chicken.

3. In remaining tbsp hot oil, over medium-high heat, stir-fry vegetables with garlic until tender-crisp.

4. Add the reserved cornstarch mixture. Cook until mixture boils and thickens, stirring often. Return chicken to skillet. Heat through, stirring often. Serve over rice.

4 servings