2 tbsp. vegetable oil
1 c. carrots, cut in thin strips
1 c. sliced zucchini
1/2 c. green pepper, slivered
2 tbsp. cornstarch
1 (14 1/2 oz.) can Swanson ready to serve chicken broth
1 tbsp. soy sauce
2 cans Swanson chunk white chicken, drained
Hot, cooked rice
2 tbsp. green onions, sliced

In hot oil, cook carrots, zucchini, and green pepper until tender crisp. In a bowl, stir together cornstarch, chicken broth, soy sauce, salt, and pepper. Gradually stir in vegetables. Cook over medium heat until mixture thickens. Stir in chicken; heat through. Serve over rice.