Chicken Stir-Fry

Campbell's Chicken Stir-Fry Recipe

Why eat out when you can easily prepare this colorful stir-fry with moist chicken, tender-crisp vegetables, and crunchy toasted almonds?  It's out of this world.

At a glance


25 min.


50 min.



Servings: 1 1/2 cups each

Cook: 25 min.

Made With

  • Campbell’s® Condensed Chicken Broth

    Campbell’s® Condensed Chicken Broth

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What You'll Need

2 tablespoons cornstarch
1 can (10 1/2 ounces) Campbell’s® Condensed Chicken Broth
1 tablespoon soy sauce
2 tablespoons vegetable oil
1 pound skinless, boneless chicken breast halves or skinless, boneless chicken thighs, cut into strips
4 cups cut-up Fresh vegetables (broccoli florets, green onions cut into 1-inch pieces, sliced celery and/or sliced carrots)
1/2 teaspoon ground ginger
1/8 teaspoon garlic powder or small clove garlic, minced
4 cups hot cooked white rice
2 tablespoons Toasted sliced almonds

How to Make It

  • 1

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

  • 2

    Heat 1 tablespoon oil in a 12-inch skillet over medium-high heat.  Add the chicken and stir-fry until well browned.  Remove the chicken from the skillet.

  • 3

    Heat the remaining oil in the skillet.  Add the vegetables, ginger and garlic and stir-fry until the vegetables are tender-crisp.

  • 4

    Stir the cornstarch mixture in the skillet.  Cook and stir until the mixture boils and thickens.  Return the chicken to the skillet and cook until the mixture is hot and bubbling.  Serve the chicken mixture over the rice.  Sprinkle with the almonds.

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