2 tbsp. oil
1 c. carrots, cut 2 inches thin
1 c. diagonally sliced zucchini
1/2 c. quartered mushrooms
2 tbsp. cornstarch
1 can Swanson chicken broth
1 tbsp. soy sauce
1 tsp. ginger
2 (5 oz.) chunk white chicken
Hot cooked rice
2 tbsp. green onions, sliced

In skillet over medium heat in hot oil, cook carrots, zucchini and mushrooms until tender crisp.

In bowl stir together cornstarch, chicken broth, soy sauce and ginger until smooth. Gradually stir into vegetables. Cook; stir until thickens.

Gently stir in chicken; heat. Serve over rice. Sprinkle with green onions. 4 servings.