Campbell Soup - Shanghai Chicken And Vegetable
INGREDIENTS:
1 lb chicken breasts — cubed
2 tb salad oil
1 cn chicken broth
1/2 c raw regular rice
1/2 c sherry or substitute
2 tb soy sauce
1 lg clove garlic — minced
1/4 ts ground ginger
2 c sliced carrots
1 c sliced green onions
1 c bamboo shoots — drained
10 oz frozen chinese vegetables
1/2 c water
4 tb cornstarch
DIRECTIONS:
In frying pay, lightly brown chicken in oil. Add broth, rice, sherry,
soy sauce, garlic and ginger. Bring to boil; reduce heat; cover;
simmer 15 minutes. Add carrots, onions and bamboo shoots. Simmer 5
minutes more or until done. Stir occasionally. Add vegetables. Blend
water into cornstarch until smooth; slowly stir into stew. Cook,
stir until thickened. Submitted By JANE KNOX