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Orange Chicken and Vegetable Stir-Fry

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."

Rate/Review | Read Reviews (18)

Prep Time:
10 Min

Cook Time:
20 Min

Ready In:
30 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 4 servings

Ingredients

2 tablespoons cornstarch
1 3/4 cups Swanson® Chicken Stock
2 tablespoons soy sauce
Vegetable cooking spray
1 pound skinless, boneless chicken breast, cut into strips
2 cloves garlic, minced
3 cups cut-up fresh vegetables (see Note)
1/2 cup orange marmalade
4 cups hot cooked rice, cooked without salt

Directions

Stir the cornstarch, stock and soy sauce in a small bowl until the mixture is smooth.
Spray a 12-inch nonstick skillet with the cooking spray and heat over medium-high heat for 1 minute. Add the chicken and stir-fry until it's well browned, stirring often.
Add the garlic and vegetables and stir-fry for 5 minutes or until the vegetables are tender-crisp.
Stir in the cornstarch mixture and marmalade. Cook and stir until the mixture boils and thickens. Serve over the rice.

Footnotes

Use a combination of broccoli flowerets, red and/or green pepper strips and sliced onions.
For Extra Flavorful Rice: Cook the rice in Swanson® Chicken Broth instead of water.