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Use vegetables already cut-up for stir-fry from the supermarket produce section to make this dinner super quick and easy.
2 tablespoons cornstarch
1 can (14 1/2 ounces) chicken broth
3 tablespoons McCormick® Perfect Pinch® Asian Seasoning
2 tablespoons soy sauce
1 tablespoon oil
1 1/2 pounds boneless skinless chicken breasts, cut in thin strips
4 cups cut-up vegetables for stir-fry
Mix cornstarch, broth, Seasoning and soy sauce until smooth. Set aside.
Heat oil in large nonstick skillet on medium-high heat. Stir-fry chicken in batches 3 minutes or until cooked through, adding more oil if needed. Remove from skillet. Add vegetables to skillet; stir fry 3 minutes. Return chicken to skillet.
Stir soy sauce mixture. Add to skillet; stirring constantly, bring to boil on medium heat and boil 1 minute or until slightly thickened. Serve with cooked rice, if desired.
(Amount per serving)