Recipe by Campbell's Kitchen
"Tender chicken is sauteed with a colorful mix of broccoli, carrots and onion, then laced with a ginger-spiked sauce featuring Swanson® Chicken Broth to be served over brown or white rice. "
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1 1/2 cups
Swanson® Chicken Broth (regular, Natural Goodness™ or Certified Organic)
low-sodium soy sauce
fresh grated ginger
skinless, boneless chicken breast, cut into strips
chopped fresh cilantro leaves
hot cooked regular brown rice or regular long-grain white rice
I really liked this recipe. I didn't have broccoli so I used a frozen vegie mix of beans corn and carrots and I loved it. Leftovers were delightful too. Thanks.
I would say this is average. I'm going to keep looking for a good stir-fry recipe!
This was really good. I more than doubled the fresh ginger, added a little more lemon & soy sauce too. Served over some brown rice I made with more onion, ginger and some tumeric. Healthy and delicious!
I added mandarin oranges and honey to this recipe and my college dorm mates LOVED it! An easy meal to make : )
Awesome! My family loves ginger so we added a whole tablespoon!
I made this with tofu - great recipe for it! I use a little less chicken broth, a little more soy sauce, and add sriracha to the sauce to give it a kick. It tastes fantastic!
This was quick and tasty. I skipped the broth component, and substituted orange juice for lemon.
My family enjoyed this meal. I made a few changes to the recipe:
1. Added 2 gloves of garlic in the sauce.
2. Used 1 TBSP of lime juice in lieu of lemon juice.
3. Pounded chicken breasts.
4. Used the veggies I had: onions, carrots, and celery
5. In lieu of rice, we ate it with Quinoa - more protein : )
* Percent Daily Values are based on a 2,000 calorie diet.
Ginger Chicken Stir-Fry
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 132
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