Orange Chicken & Vegetable Stir-Fry

Campbell's Orange Chicken & Vegetable Stir-Fry Recipe

Orange marmalade and soy sauce season an unforgettable sauce that coats stir-fried chicken and crisp vegetables - and the whole dish is on the table in 30 minutes.

At a glance

Prep

10 min.

Total

30 min.

Serves

4

Servings: about 2 cups each

Cook: 20 min.

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
2 tablespoons soy sauce
1 1/4 pounds skinless, boneless chicken breast halves, cut into strips
2 cloves garlic, minced
1 cup broccoli florets
1 cup green bell pepper and/or red bell pepper strips
1 cup sliced onion
1/2 cup orange marmalade
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, stirring often.

  • 3

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

  • 4

    Add the cornstarch mixture and marmalade to the skillet. Cook and stir until the mixture boils and thickens. Serve the chicken mixture over the rice.

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  • 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.
  • Recipe Note: For more flavorful rice, cook it in Swanson® Chicken Broth instead of water.
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RID#23946

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