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

Prep

30 min.

Total

55 min.

Serves

4

Servings: about 2 cups each

Cook: 25 min.

Cost per recipe: $9.60

Made With

  • Swanson® Chicken Broth

    Swanson® Chicken Broth

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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
Vegetable cooking spray
1 1/4 pounds skinless, boneless chicken breast halves, cut into strips
5 cups cut-up fresh vegetables (broccoli florets, green or red pepper strips, sliced mushrooms, carrots, celery and green onions)
1/4 teaspoon ground ginger
1/4 teaspoon garlic powder or 1 clove garlic, minced
1 cup regular 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 the 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

calories

373 378

totalfat

4g 4g

saturatedfat

1g 1g

cholesterol

85mg 83mg

sodium

755mg 602mg

totalcarbohydrate

45g 45g

dietaryfiber

3g 3g

protein

36g 37g

vitamina

116%DV 116%DV

vitaminc

37%DV 37%DV

calcium

7%DV 7%DV

iron

18%DV 19%DV

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

Easy Substitutions

  • Serving Suggestion: Serve with a green salad with shredded carrot and a light sesame-ginger dressing.  For dessert, serve sugar-free vanilla pudding topped with mandarin orange segments and sliced almonds.
  • 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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RID#25590

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