Orange Chicken & Vegetable Stir-Fry

Orange marmalade and soy sauce mix with Swanson® Chicken Stock to make an unforgettable sauce that coats stir-fried chicken and crisp vegetables.

Yield: 4

Ingredients

  • 2 teaspoons cornstarch
  • 1 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
  • 1/2 cups orange marmalade
  • 4 cups hot cooked rice , cooked without salt

Preparation

  1. 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.

    *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.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Orange Chicken & Vegetable Stir-Fry Recipe at a Glance
advertisement
  1. Enter at least one ingredient

You want chicken? We've got it!

Chicken Tonight
Get endless recipe ideas for this dinnertime staple, emailed weekly.
We Respect Your Privacy. Privacy Policy