Orange Chicken and Vegetable Stir-Fry recipe
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Ingredients
- 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
Nutrition Info
- 478.2 caloriescarbohydrate: 80.1 gcholesterol: 64.6 mgfat: 3.3 gfiber: 2.1 gprotein: 31.4 gsaturatedFat: 0.9 gservingSize: -sodium: 758 mgsugar: 26.8 gtransFat: : -unsaturatedFat: : -
Directions Orange Chicken and Vegetable Stir-Fry
Directions
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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.