Ginger Chicken Stir Fry

2 tsp. cornstarch
1 1/2 cups Swanson® Chicken Broth
2 tbsp. low-sodium soy sauce
2 tsp. lemon juice
2 tsp. fresh grated ginger OR 1/2 tsp. ground ginger
2 tbsp. vegetable oil
1 lb. skinless, boneless chicken breasts, cut into strips
4 cups broccoli flowerets
2 medium carrots, sliced (about 1 cup)
1 small onion, chopped (about 1/4 cup)
1/4 cup chopped fresh cilantro OR parsley leaves (optional)
3 cups hot cooked regular brown rice (optional)

MIX cornstarch, broth, soy sauce, lemon juice and ginger until smooth. Set aside.
HEAT 1 tbsp. oil in medium skillet over medium-high heat. Add chicken and stir-fry until browned and done. Remove chicken.
HEAT remaining oil over medium heat. Add broccoli, carrots and onion and stir-fry until tender-crisp.
STIR cornstarch mixture and add. Cook until mixture boils and thickens, stirring constantly. Return chicken to skillet and heat through.
Sprinkle with cilantro and serve over rice.