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Wednesday, March 21, 2018

Orange Chicken & Vegetable Stir-Fry


Serves: 4
Source: Campbell's Kitchen

2 tablespoons cornstarch
1 3/4 cups Swanson Chicken Broth or Swanson Chicken Stock
2 tablespoons soy sauce
1 1/4 pounds skinless, boneless chicken breast halves, cut into strips
2 cloves garlic, minced
1 cup/70g broccoli florets
1 cup/175g green pepper and/or red bell pepper strips
1 cup/150g sliced onion
1/2 cup orange marmalade
1 cup/225g long grain white rice, prepared according to package directions (about 3 cups)

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

Spray a 12-inch skillet with vegetable cooking spray and heat over medium-high heat for 1 minute. Add the chicken and stir-fry until well browned, stirring often.

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

Add the cornstarch mixture and marmalade to the skillet. Cook and stir until the mixture boils and thickens.
Serve the chicken mixture over the rice.

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