Orange Chicken and Vegetable Stir-Fry

Orange Chicken and Vegetable Stir-Fry


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


30 m {{adjustedServings}} servings 478 cals
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Original recipe yields 4 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 478 kcal
  • 24%
  • Fat:
  • 3.3 g
  • 5%
  • Carbs:
  • 80.1g
  • 26%
  • Protein:
  • 31.4 g
  • 63%
  • Cholesterol:
  • 65 mg
  • 22%
  • Sodium:
  • 758 mg
  • 30%

Based on a 2,000 calorie diet

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  • Prep

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  1. Stir the cornstarch, stock and soy sauce in a small bowl until the mixture is smooth.
  2. 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.
  3. Add the garlic and vegetables and stir-fry for 5 minutes or until the vegetables are tender-crisp.
  4. Stir in the cornstarch mixture and marmalade. Cook and stir until the mixture boils and thickens. Serve over the rice.


  • Use a combination of broccoli flowerets, red and/or green pepper strips and sliced onions.
  • For Extra Flavorful Rice: Cook the rice in Swanson(R) Chicken Broth instead of water.
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  1. 24 Ratings


A decent starting point, but I added a lot. I didn't have any orange marmalade so I just used the juice of an orange and added some extra corn starch. I also added some Chinese chili paste to gi...

I made this last night and the only change that I made was to mix a little orange juice and sweet chili sauce (about 3 tablespoons)in to spice it up a little. Excellent recipe! I did not think ...

OMG!!! SOOO good a great way to get my kids to eat their veggies (me too). I thought at first I would not like this recipes because I am not big into citrus flavours but it was worth trying I do...