Orange Chicken and Vegetable Stir-Fry

Orange Chicken and Vegetable Stir-Fry

20 Reviews 3 Pics
  • Prep

    10 m
  • Cook

    20 m
  • Ready In

    30 m
Recipe by  Campbell's Kitchen

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

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Adjust Servings

Original recipe yields 4 servings



  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.

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Reviews (20)

Rate This Recipe
Patty Trask

Patty Trask

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 a 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 was 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!



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 not regret it once so ever although I left out the onion.

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Amount Per Serving (4 total)

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

Based on a 2,000 calorie diet



previous recipe:

Herbed Chicken, Vegetable and Rice Skillet


next recipe:

Creamy Chicken Stir-Fry