Swanson Chicken And Vegetable Stir Fry Food

SWANSON QUICK CHICKEN & VEGETABLE STIR-FRY

Steps:

• In bowl mix cornstarch, broth, soy and ginger until smooth. Set aside.
• In medium skillet over medium heat, heat oil. Add vegetables and stir-fry until tender-crisp.
• Stir cornstarch mixture and add. Cook until mixture boils and thickens, stirring constantly. Add chicken and heat through. Serve over rice.
• TIP: * Use a combination of broccoli flowerets, sliced carrots and green or red pepper strips.

SWANSON VEGETABLE STIR-FRY

Steps:

• Stir the broth, cornstarch and soy sauce in a small bowl until the mixture is smooth.
• Heat the oil in a 10-inch skillet over medium-high heat. Add the vegetables, ginger and garlic and stir-fry until they're tender-crisp.
• Add the broth mixture to the skillet. Cook and stir until the mixture boils and thickens. Sprinkle with the sesame seeds, if desired.

ORANGE-SESAME CHICKEN & VEGETABLE STIR FRY

Steps:

• Cook sesame seeds on large nonstick pan over medium heat until golden. Set aside. Cut chicken into chunks.
• Put chicken and cornstarch into a ziptop bag. Seal and shake to coat chicken.
• Heat 2 tsp oil in the same pan until hot and add chicken. Stir fry 5 minutes until opaque in center. Remove to large plate.
• Heat remaining oil in pan and add bok choy stalks and red pepers.Stir fry for 5 minute.
• Add leaves , stir fry 2 minutes.
• Mix remaining ingredients, stir into pan , return chicken , stir until simmering.
• Serve with rice and sprinkle with sesame seeds.

CHICKEN 'N' VEGETABLE STIR FRY

Steps:

• In large skillet, heat oil and cook chicken with vegetables over medium- high heat, stirring constantly. 10 minutes or until chicken is golden and vegetables are crisp-tender.
• Thoroughly blend golden onion recipe soup mix, cornstarch, ginger, water, soy sauce and vinegar; stir into chicken mixture.
• Bring to a boil, then simmer uncovered t minutes or until sauce is thickened.
• Serve over hot rice and garnish, if desired, with sliced green onion and toasted sesame seeds.
• MICROWAVE DIRECTIONS:
• Omit oil and degrease ginger to 1/4 t.
• In 2-quart casserole, heat chicken, uncovered, at HIGH (Full Power) 4 minutes or until almost done; remove chicken and drain.
• Add vegetables to casserole and heat uncovered 5 minutes at HIGH (Full Power).
• Thoroughly blend golden onion soup mix, cornstarch, ginger, water, soy sauce and vinegar; stir into vegetables.
• Heat uncovered 5 minutes on HIGH (Full Power) or until sauce is thickened, stirring once.
• Return chicken to casserole and heat 1 minute or until heated through.
• Let stand covered 5 minutes.
• Serve and garnish as above.

VEGETABLE CHICKEN STIR-FRY

Steps:

• Combine cornstarch, broth and soy sauce until smooth and set aside.
• In a large skillet or wok, stir-fry the chicken, garlic and ginger 1 tablespoon oil about 4-5 minutes or until chicken is no longer pink.
• Remove from heat and keep warm.
• Stir-fry broccoli, cauliflower and carrots in 1 tablespoon oil for 4 minutes or until crisp-tender.
• Add snow peas and stir-fry 2 more minutes.
• Stir broth mixture and add to the pan
• Bring to a boil and cook and stir for 1 minute until thickened.
• Add chicken and heat through.
• Top with sesame seeds.

ZONE CHICKEN & VEGETABLE STIR FRY

Steps:

• Steam the broccoli and snow peas for about 5 minutes, till crisp tender.
• Heat large skillet and oils, then add onions and peppers.
• Stir-fry for about 3-4 minutes, or until vegetables start to soften.
• Add mushrooms, garlic, and gingeroot and stir-fry an additional two minutes.
• Add remaining vegetables, chicken, soy sauce, and oyster sauce, and stir-fry for another minute.
• Mix cornstarch into broth, then add to the wok.
• Cook until sauce starts to thicken.
• This recipe makes one 3 block serving.