- 2 teaspoons cornstarch
- 1 1/2 cups Swanson® Chicken Broth (regular, Natural Goodness™ or Certified Organic)
- 2 tablespoons low-sodium soy sauce
- 2 teaspoons lemon juice
- 2 teaspoons fresh grated ginger
- 2 tablespoons vegetable oil
- 1 pound skinless, boneless chicken breast, cut into strips
- 4 cups broccoli flowerets
- 2 medium carrots, sliced
- 1 small onion, chopped
- 1/4 cup chopped fresh cilantro leaves
- 3 cups hot cooked regular brown rice or regular long-grain white rice
- Mix cornstarch, broth, soy sauce, lemon juice and ginger until smooth. Set aside.
- Heat 1 tablespoon oil in medium skillet over medium-high heat. Add chicken and stir-fry until browned and done. Remove chicken.
- Heat remaining oil over medium heat. Add broccoli, carrots and onion and stir-fry until tender-crisp.
- Stir cornstarch mixture and add. Cook until mixture boils and thickens, stirring constantly. Return chicken to skillet and heat through. Sprinkle with cilantro. Serve over rice, if desired.