Chicken Stir-Fry

2 tablespoons cornstarch

1 can (14 ounces) Swanson chicken broth, divided

1 tablespoon soy sauce

1 pound boneless, skinless chicken breasts, cut into 1 inch strips

1/4 teaspoon ground ginger

1/8 teaspoon garlic powder OR 1 garlic glove, minced

5 cups cut-up vegetables such as sweet red peppers, snow peas,

green onions, celery and carrots

4 cups hot cooked rice, cooked without salt

Mix cornstarch, 1 cup broth and soy sauce. In a nonstick skillet, stir-fry chicken until no longer pink.

Combine remaining broth, ginger, garlic and vegetables in skillet. Cover and cook over low heat for

5 minutes or until vegetables are crisp-tender. Add cornstarch mixture. Cook and stir until mixture