ORANGE CHICKEN AND VEGETABLE STIR-FRY

Orange Chicken and Vegetable Stir-Fry image

Orange marmalade and soy sauce mix with Swanson® Chicken Stock to make an unforgettable sauce that coats stir-fried chicken and crisp vegetables.

Provided by Campbell's Kitchen

Categories Trusted Brands: Recipes and Tips Swanson®

Time 30m

Yield 4

Number Of Ingredients 9

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

Steps:

Stir the cornstarch, stock and soy sauce in a small bowl until the mixture is smooth.
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.
Add the garlic and vegetables and stir-fry for 5 minutes or until the vegetables are tender-crisp.
Stir in the cornstarch mixture and marmalade. Cook and stir until the mixture boils and thickens. Serve over the rice.

Nutrition Facts : Calories 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, Sodium 758 mg, Sugar 26.8 g