Chicken & Vegetable Stir-Fry

Campbell's Chicken & Vegetable Stir-Fry Recipe

This delightful dish, featuring chicken, a colorful vegetable combination and a tasty garlic-ginger soy sauce is so much better than take-out.

At a glance


30 min.


55 min.



Servings: about 2 cups each

Cook: 25 min.

Cost per recipe: $9.75

Made With

  • Swanson® Chicken Broth

    Swanson® Chicken Broth

  • Swanson® Chicken Stock

    Swanson® Chicken Stock

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What You'll Need

2 tablespoons cornstarch
1 3/4 cups Swanson® Chicken Broth or Swanson® Chicken Stock
1 tablespoon soy sauce or low-sodium soy sauce
1 1/4 pounds skinless, boneless chicken breast halves, cut into strips
5 cups fresh cut up vegetables (broccoli, celery, peppers, carrots)
1/4 teaspoon ground ginger
1/4 teaspoon garlic powder
1 cup long grain white rice, prepared according to package directions (about 3 cups)

How to Make It

  • 1

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

  • 2

    Spray a 12-inch skillet with vegetable cooking spray and heat over medium-high heat for 1 minute. Add the chicken and stir-fry until well browned. Remove the chicken from the skillet.

  • 3

    Add the vegetables, ginger and garlic powder to the skillet.  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 chicken is cooked through. Serve the chicken mixture over the rice.

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Recipe Nutritional Information

Made With

Swanson® Chicken Broth Swanson® Chicken Stock


510 438


4.6g 4.6g


0.9g 0.9g


103mg 103mg


744mg 634mg


72g 55g


10g 3g


42g 39g


200%DV 330%DV


10%DV 210%DV


8%DV 10%DV


20%DV 15%DV

This nutritional information refers to each serving of the entire recipe and not just the products used as ingredients.

  • Easy Substitution: Try substituting fresh sliced mushrooms and green onion for some of the vegetables in this recipe.
  • Ingredient Note: We develop our recipes using a 4-to 5-ounce skinless, boneless chicken breast half per serving. However, there are a range of sizes available in-store, from the butcher counter to the meat case and the freezer section. Use whichever you prefer- just follow the recipe as written above for the best result. If you're using larger chicken breasts they may require a little longer cooking time.
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