Lowfat Asian Chicken Stir-Fry

Lowfat Asian Chicken Stir-Fry
from Campbell's Kitchen

Vegetable cooking spray
2 cups broccoli florets
1 medium green or red pepper, cut into 2-inch-long strips (about 1 1/2 cups)
4 skinless, boneless chicken breast halves (about 1 pound), cut into strips
1 can (10 1/2 ounces) Campbell's® Fat Free Chicken Gravy
1 tablespoon soy sauce
1/4 teaspoon ground ginger
4 cups hot cooked rice, cooked without salt

1. Spray a 10-inch skillet with the cooking spray and heat over medium-high heat for 1 minute. Add the broccoli and pepper and stir-fry until tender-crisp. Remove the vegetables from the skillet.

2. Remove the skillet from the heat. Spray the skillet with the cooking spray and heat over medium-high heat for 1 minute. Add the chicken and stir-fry until well browned. Remove the chicken from the skillet.

3. Stir the gravy, soy sauce and ginger in the skillet and heat to a boil. Return the vegetables and chicken to the skillet and cook until the chicken is cooked through. Serve the chicken mixture over the rice.

Makes: 4 servings (about 1 cup each).

Kitchen Clip- Don't be afraid to change up the vegetables to suit the season or your mood. Try sliced mushrooms, chopped asparagus or snow pea pods; for the best stir-frying results, keep the amount to about 3 1/2 cups total.