Orange Chicken & Vegetable Stir-Fry
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.
Ingredients
2 tablespoons cornstarch
1.75 cups Swanson® Chicken Broth
2 tablespoons soy sauce
1.25 pounds skinless, boneless chicken breast halves, cut into strips
2 cloves garlic, minced
1 cup broccoli florets
1 cup green pepperand/or red bell pepper strips
1 cup sliced onion
0.5 cup orange marmalade
1 cup long grain white rice, prepared according to package directions (about 3 cups)
1.75 cups Swanson® Chicken Broth
2 tablespoons soy sauce
1.25 pounds skinless, boneless chicken breast halves, cut into strips
2 cloves garlic, minced
1 cup broccoli florets
1 cup green pepperand/or red bell pepper strips
1 cup sliced onion
0.5 cup orange marmalade
1 cup long grain white rice, prepared according to package directions (about 3 cups)
Instructions
Stir the cornstarch, broth and soy sauce in a small bowl until the mixture is smooth.
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.
Add the garlic and vegetables and stir-fry for 5 minutes or until the vegetables are tender-crisp.
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.
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.
Add the garlic and vegetables and stir-fry for 5 minutes or until the vegetables are tender-crisp.
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.
Orange Chicken & Vegetable Stir-Fry
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.
Directions
Print
Stir the cornstarch, broth and soy sauce in a small bowl until the mixture is smooth.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.Add the garlic and vegetables and stir-fry for 5 minutes or until the vegetables are tender-crisp.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.
Ingredients
2 tablespoons cornstarch1.75 cups Swanson® Chicken Broth2 tablespoons soy sauce1.25 pounds skinless, boneless chicken breast halves, cut into strips2 cloves garlic, minced1 cup broccoli florets1 cup green pepperand/or red bell pepper strips1 cup sliced onion0.5 cup orange marmalade1 cup long grain white rice, prepared according to package directions (about 3 cups)
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