Orange Chicken and Vegetable Stir-Fry20 Reviews
- Prep: 10 min
- Cook: 20 min
- Ready In: 30 min
“Orange marmalade and soy sauce mix with Swanson® Chicken Stock to make an unforgettable sauce that coats stir-fried chicken and crisp vegetables.” - by Campbell's Kitchen
Original recipe yields 4 servings
- 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.
Amount Per Serving (4 total)
- 478 cal
- 3.3 g
- 80.1 g
Based on a 2,000 calorie diet
Reviews (20)Rate This Recipe
"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 give it ..." See morea kick. That way there will still a lot of taste, but not that sticky, too sweet flavor. I will definitely use it again!"
"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 there ..." See morewas too much sauce, I like the extra to mix with the rice. My husband gave it a thumbs up, and my very picky 6 year old even liked the sauce with the chicken! "
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