Chicken and Vegetable Stir-Fry

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.

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From the files of Sherilyn Palmer