Ready in 30 minutes
It couldn't be easier to get this savory stir-fry on the table, because it uses canned chicken and whatever vegetables you have on hand. No need for take-out tonight!
"Easy and quick. Fills you up and delicious. I added a few extra seasonings to spice it up. Great dish for the family or in my case first date :)"- Mariarose19
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Stir the cornstarch, 1 cup stock, soy sauce and ginger in a small bowl until the mixture is smooth.
Heat the vegetables* and remaining stock in a 10-inch nonstick skillet over medium-high heat to a boil. Reduce the heat to low. Cover and cook for 5 minutes or until the vegetables are tender-crisp.
Stir the cornstarch mixture in the skillet. Cook and stir until the mixture boils and thickens. Stir in the chicken and cook until the mixture is hot and bubbling. Serve the chicken mixture over the rice.
*Use a combination of broccoli flowerets, green onions cut into 1-inch pieces, sliced carrot and sliced celery or broccoli flowerets, sliced carrots and green or red pepper strips.
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TEKA21 1 days 20 hours agoI used rice noodles instead of the rice and add thai chili sauce to make it a little spicy and my family absolutely loved it!
Becky611 2 months agoPretty darn good & quick! Thk U
Chance_2 7 months agoWe love it! The ginger really sends this dish over the edge in tasty goodness.
hammy241 1 year agovery flavorful! will make this again. Added extra vegies.
Mariarose19 2 years agoEasy and quick. Fills you up and delicious. I added a few extra seasonings to spice it up. Great dish for the family or in my case first date :)
mkat518 2 years agogreat recipe and tastey too. i loved it.
6woks 3 years agoVery simple and easy. Kids love it
KaitCav 3 years ago[I posted this recipe.]