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Chicken and Vegetable Stir-Fry

Chicken and Vegetable Stir-Fry

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Campbell's Kitchen

Chicken and a colorful combination of vegetables are quickly stir-fried and served over rice.

Ingredients {{adjustedServings}} servings

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Original recipe yields 4 servings

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Directions

  1. Mix cornstarch, broth and soy.
  2. Spray nonstick skillet with vegetable cooking spray and heat 1 minute. Add chicken and stir-fry until browned. Remove chicken.
  3. Add vegetables, ginger and garlic powder and stir-fry until tender-crisp.
  4. Stir cornstarch mixture and add. Cook and stir until mixture boils and thickens. Return chicken to skillet and heat through. Serve over rice.
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Reviews

busybaker
140
4/28/2008

The recipie had no flavor so I made some alterations. 1 tsp garlic and ginger. 2 tbl soysauce and 3 tbl cornstarch. And for extra flavor 1 tbl honey. After the alterations it was sooo good. Will make again.

Chef4Six
57
9/24/2008

Very good and delicious dinner! I used Mikee's Teriyaki Sauce instead of the soy sauce and the water and corn starch. I poured a little on and heated it through with the chicken and vegetables and seved it with rice.

Jamie
52
2/10/2010

I hate stir-fry...tried this for my family and LOVED it! Served over cooked chinese noodles instead of rice (highly suggest). Took many reviewer suggestions: 3tbs cornstarch, whole can broth, extra soy, extra fresh garlic, extra ginger. Also added splash of terriyaki. Our veggies: fresh bean sprouts, fresh sugar snap peas, fresh red pepper, shredded carrots, fresh mushrooms. Cubed the chicken. Amazing. KID FRIENDLY!