Instructions: * Use a combination of red peppers cut in 1-inch pieces, snow peas, green onions cut in 1-inch pieces, sliced celery and sliced carrots.

Mix cornstarch, 1 cup broth and soy.

Stir-fry chicken in nonstick skillet until browned. Remove chicken.

Add remaining broth, ginger, garlic and vegetables. Heat to a boil. Cover and cook over low heat 5 minutes or until vegetables are tender-crisp.

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

This recipe yields 4 servings.

Description: "Seasoned with soy, ginger and garlic, Swanson Broth adds great taste appeal to this flavorful sauce for chicken and vegetable stir-fry."

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