2 Tbsp. cornstarch 1-3/4 c. Swanson® Chicken Broth or Swanson® Chicken Stock 1 Tbsp. soy sauce 1/2 tsp. ground ginger 4 c. cut-up fresh vegetables (broccoli florets, sliced carrots, sliced celery and green onions cut into 1-in. pieces or green or red pepper strips) 2 cans (4.5-oz. ea.) Swanson® Premium White Chunk Chicken Breast in Water, drained 1 c. regular long grain white rice, prepared according to pkg. directions (about 3 c.)
What to do:
1. Stir the cornstarch, 1 c. broth, soy sauce and ginger in a small bowl until the mixture is smooth. 2. Heat the vegetables and remaining broth in a 10-in. nonstick skillet over medium-high heat to a boil. Reduce the heat to low. Cover and cook for 5 min. or until the vegetables are tender-crisp. 3. Stir the cornstarch mixture in the skillet. Cook and stir until the mixture boils and thickens. Stir in the chicken and cook until the mixture is hot and bubbling. Serve the chicken mixture over the rice.
