Chicken and Vegetable Stir Fry

Stir fry is a great choice when you’re losing weight.  I would suggest substituting brown rice instead of white.  You can also add 1 tbl of honey to make this Monday’s Meal a little sweeter. 

Chicken and Vegetable Stir Fry, courtesy of




  • 2 tablespoons cornstarch
  • 1 3/4 cups Swanson® Chicken Broth (regular, Natural Goodness™ or Certified Organic)
  • 1 tablespoon low-sodium soy sauce
  • 1 pound skinless, boneless chicken breast, cut into strips
  • 5 cups cut-up vegetables*
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon garlic powder or crushed fresh garlic
  • 4 cups hot cooked rice, cooked without salt

Mix cornstarch, broth and soy.

Spray nonstick skillet with vegetable cooking spray and heat 1 minute. Add chicken and stir-fry until browned. Remove chicken.

Add vegetables, ginger and garlic powder and stir-fry until tender-crisp.

Stir cornstarch mixture and add. Cook and stir until mixture boils and thickens. Return chicken to skillet and heat through. Serve over rice.

*Use a combination of broccoli flowerets, sliced mushrooms, sliced carrots, sliced celery, red or green pepper strips and sliced green onions.





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