Quick Chicken Stir-Fry

2 tablespoons cornstarch
1 3/4 cups Chicken Broth
1 tablespoon soy sauce
1/2 teaspoon ground ginger
4 cups cut-up fresh vegetables (broccoli florets, sliced carrots, sliced celery and green onions cut into 1-inch pieces or green or red pepper strips)
2 cans (4.5 ounces each) White Chunk Chicken Breast in Water, drained
1 cup regular long-grain white rice, prepared according to package directions (about 3 cups)

1. Stir the cornstarch, 1 cup broth, soy sauce and ginger in a small bowl until the mixture is smooth.

2. Heat the vegetables and remaining broth in a 10-inch nonstick skillet over medium-high heat to a boil. Reduce the heat to low. Cover and cook for 5 minutes 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.
Makes: 4 servings (about 1 cup each).


Kitchen Clip
For a simple burst of fresh flavor, try using a teaspoon of minced fresh ginger in place of the ground ginger in the recipe.