Orange Chicken and Vegetable Stir-Fry |
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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 4 |
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Orange marmalade and soy sauce mix with Swanson® Chicken Stock to make an unforgettable sauce that coats stir-fried chicken and crisp vegetables. Ingredients:
2 tablespoons cornstarch |
1 3/4 cups swanson® chicken stock |
2 tablespoons soy sauce |
vegetable cooking spray |
1 pound skinless, boneless chicken breast, cut into strips |
2 cloves garlic, minced |
3 cups cut-up fresh vegetables (see note) |
1/2 cup orange marmalade |
4 cups hot cooked rice, cooked without salt |
Directions:
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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