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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

Popularity: 11% [?]

2 ts Sesame oil
1 lb Halibut or lean fish
-steaks, cut into l-inch -pieces 1 md Onion, thinly sliced
3 Cloves garlic, finely
-chopped 1 ts Finely chopped gingerroot
1 pk (10 ounces) frozen
-asparagus cuts, thawed and -drained 1 cn (4 ounces) sliced
-mushrooms, drained 1 md Tomato, cut into thin
-wedges 2 tb Soy sauce
1 tb Lemon juice
Cod, pollack and albacore tuna are examples of other lean fish
that would be delicious substitutes for the halibut. Heat oil in
10-inch nonstick skillet over medium-high heat. Add fish, onion,
garlic, gingerroot and asparagus. Stir-fry 2 to 3 minutes or until
fish almost flakes with fork. Carefully stir in remaining
ingredients; heat through. Serve with additional soy sauce if
desired. 4 servings.
Nutrition Information Per Serving 1 serving Percent of U.S. RDA
Calories 170 Protein 34% Protein ,g 22 Vitamin A 18% Carbohydrate 9
Vitamin C 22% Fat,g 6 Thiamin 6% Cholesterol, mg 35 Riboflavin 6%
Sodium, mg 630 Niacin 6% Potassium, mg 610 Calcium 4% Iron 8% From
the files of Al Rice, North Pole Alaska. Feb 1994

Popularity: 27% [?]

3 T Oil
1 lb Bonless chicken breasts *
1/2 c Broccoli forets
2 oz Snow peas (about 1/2 c)
1 ea Med carrot thinly sliced
1/2 ea Med red or green pepper *
1 ea Env golden onion soup mix
1 t Cornstarch
1/2 t Ground ginger
1 1/2 c Water
2 t Imported soy sauce
1 t White or rice vinegar
1 x Hot cooked rice
* Chicken breasts should be cut into thin strips. ** Sweet
pepper should be cut into thin strips.
~———————————————————————
~—- 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.

Popularity: 36% [?]