Quick Chicken Stir-Fry – a delicious recipe with cornstarch, Swanson, soy sauce, ground ginger, vegetables, White Chunk Chicken. Easy to follow and perfect for any occasion.
Serves 4
Meat & Poultry
Servings:persons
1
# Stir the cornstarch, 1 cup stock, soy sauce and ginger in a small bowl until the mixture is smooth.
2
# Heat the vegetables and remaining stock 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.
4
# *Use a combination of broccoli flowerets, green onions cut into 1-inch pieces, sliced carrot and sliced celery or broccoli flowerets, sliced carrots and green or red pepper strips.
1200
kcal
Calories
14
g
Fat
153
g
Carbs
108
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 2 tablespoons cornstarch, 1 3/4 cup Swanson(R) Chicken Stock, 1 tablespoon soy sauce, 1/2 teaspoon ground ginger, and more.
Yes, Quick Chicken Stir-Fry falls under the Meat & Poultry category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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