*  Exported from  MasterCook  *
 
                       Chicken And Vegetable Stir-Fry
 
 Recipe By     : CAMPBELL'S ALL-AMERICAN RECIPES
 Serving Size  : 4    Preparation Time :0:00
 Categories    : Chicken                          Stir-Fry
                 Cambell’s
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    2      tablespoons   cornstarch
    1      can           swanson ready to serve clear chicken -- (14 1/2 oz)
                         -- broth
    1      tablespoon    soy sauce
      1/2  teaspoon      ground ginger -- or 1 tsp grated
                         -- fresh ginger
    1      tablespoon    vegetable oil
    2      medium        carrots -- cut into
                         -- matchstick-thin
                         -- strips (about 1 cup)
    1      small         zucchini -- diagonally sliced
                         -- (about 1 cup) or
    1      cup           fresh broccoli flowerets
      1/2  cup           quartered fresh mushrooms
    2      cans          swanson premium chunk white chicken -- drained (5 oz
 each)
    4      cups          hot cooked rice
    1      medium        green onion -- diagonally sliced
                         -- (about 2 tbsp) optional
 
 In small bowl, stir together cornstarch, chicken broth, soy sauce and ginger
 until smooth; set aside.
 
 In 10-inch skillet or wok over medium heat, in hot oil, stir-fry carrots,
 zucchini and mushrooms until tender-crisp.
 
 Stir in reserved cornstarch mixture.  Cook until mixture boils and thickens,
 stirring constantly.
 
 Gently stir in chicken; heat through, stirring occasionally.  Serve over rice.
 Sprinkle with onion.  Makes 3 1/2 cups.
 
  MC formatted using MC Buster 2.0g & SNT
 
 From the files of Sherilyn Palmer
 
 
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