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Orange Chicken & Vegetable Stir-Fry

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.

Campbell's Kitchen DECEMBER 2008

  • Yield: 4


  • 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


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.


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Orange Chicken & Vegetable Stir-Fry Recipe