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Garden Chicken Stir Fry
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| Prep Time: 5 min Cook Time: 25 min Ingredients | |
| 1 lb (500 g) | boneless, skinless chicken breasts, cut in strips |
| 3 cups (750 mL) | fresh, (cut up) or frozen vegetable mixture, thawed |
| 1 ¼ cups (300 mL) CAMPBELL'S® Ready to Use 25% Less Salt Chicken Broth | |
| 1 tbsp (15 mL) | soy sauce |
| 2 tbsp (25 mL) | cornstarch |
| 1 tsp (5 mL) | garlic powder |
| 1/2 tsp (2 mL) | ground ginger |
| 4 cups (1 L) | hot cooked rice noodles |
Directions
1. Heat large, non-stick skillet, lightly coated with vegetable oil cooking spray over medium-high heat. Add chicken and cook until browned on all sides. Set chicken aside. Add and stir fry vegetables until tender-crisp. Reduce heat to medium.
2. Add mixture of broth, soy sauce, cornstarch, garlic and ginger powder to skillet. Heat to a boil, stirring often. Return chicken to skillet. Reduce heat to low.
3. Simmer covered, until chicken is cooked through – about 10 minutes. Serve over noodles.
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