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.

INGRIDIENT

2 tablespoons cornstarch

1 ¾ 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)

½ cup orange marmalade

4 cups hot cooked rice, cooked without salt

DIRECTION

Step: 1

Stir the cornstarch, stock and soy sauce in a small bowl until the mixture is smooth.

Step: 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.

Step: 3

Add the garlic and vegetables and stir-fry for 5 minutes or until the vegetables are tender-crisp.

Step: 4

Stir in the cornstarch mixture and marmalade. Cook and stir until the mixture boils and thickens. Serve over the rice.

NUTRITION FACT

Per Serving: 478 calories; protein 31.4g; carbohydrates 80.1g; fat 3.3g; cholesterol 64.6mg; sodium 758mg.

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