Recipe by Campbell's Kitchen
"Orange marmalade and soy sauce mix with Swanson® Chicken Stock to make an unforgettable sauce that coats stir-fried chicken and crisp vegetables."
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1 3/4 cups
Swanson® Chicken Stock
Vegetable cooking spray
skinless, boneless chicken breast, cut into strips
cut-up fresh vegetables (see Note)
hot cooked rice, cooked without salt
A decent starting point, but I added a lot. I didn't have any orange marmalade so I just used the juice of an orange and added some extra corn starch. I also added some Chinese chili paste to give it a kick. That way there will still a lot of taste, but not that sticky, too sweet flavor. I will definitely use it again!
I was so excited about this because I love stir frys...but I don't know what happened. This had the worst flavor ever. I LOVE orange stuff but this didn't remind me of orange chicken at all. I almost want to try it again because maybe my marmalade was bad (although I just bought it) or something haha. Anyways, first time and I was definitely not a fan.
I made this last night and the only change that I made was to mix a little orange juice and sweet chili sauce (about 3 tablespoons)in to spice it up a little. Excellent recipe! I did not think there was too much sauce, I like the extra to mix with the rice. My husband gave it a thumbs up, and my very picky 6 year old even liked the sauce with the chicken!
OMG!!! SOOO good a great way to get my kids to eat their veggies (me too). I thought at first I would not like this recipes because I am not big into citrus flavours but it was worth trying I do not regret it once so ever although I left out the onion.
Nice zesty orange flavour. Next time I will use less chicken stock mixture, as there was too much sauce.
I made this for my Home and Family life class. Everyone loved it! My Ag shop teacher enjoyed and commented me on it. the orange marmalade really is the main part of the whole dish. The fresh veggies that I used were green and yellow bellpeppers and sliced onions and tomatos. My classmated enjoyed it!
Awesome! I used sugar free apricot preserves and juices an Orange then chopped up the rind and through it in with the chicken. I kept the Orange chicken separate from veggies and rice. My boyfriend loved it! I will be making this again
excellent flavor, but too much sauce. had to add more corn starch to thicken it down more, and scooped some out to throw away. next time, i will try reducing the sauce mixture by 50%.
* Percent Daily Values are based on a 2,000 calorie diet.
Orange Chicken and Vegetable Stir-Fry
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 30
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