Orange Chicken and Vegetable Stir-Fry recipe

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Ingredients

2 tablespoons cornstarch
1 ¾ 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)
½ cup orange marmalade
4 cups hot cooked rice, cooked without salt

Nutrition Info

478.2 calories
carbohydrate: 80.1 g
cholesterol: 64.6 mg
fat: 3.3 g
fiber: 2.1 g
protein: 31.4 g
saturatedFat: 0.9 g
servingSize: -
sodium: 758 mg
sugar: 26.8 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Stir the cornstarch, stock and soy sauce in a small bowl until the mixture is smooth.

  2. 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.

  3. Add the garlic and vegetables and stir-fry for 5 minutes or until the vegetables are tender-crisp.

  4. Stir in the cornstarch mixture and marmalade. Cook and stir until the mixture boils and thickens. Serve over the rice.

Recipe Yield

4 servings

Recipe Note

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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