Orange Chicken & Vegetable Stir-Fry

Orange Chicken & Vegetable Stir-Fry

This image courtesy of campbellskitchen.com

Orange marmalade and soy sauce season an unforgettable sauce that coats stir-fried chicken and crisp vegetables. Ready in 30 minutes this delicious stir fry recipe is perfect for a busy weeknight meal. Treat your family to something special.

Preparation Time10 min

Cooking Time20 min

Ingredients

  • 2 tablespoons cornstarch
  • 1 3/4 cup Swanson Chicken Broth or Swanson® Chicken Stock
  • 2 tablespoons soy sauce
  • vegetable cooking spray
  • 1 1/4 pound chicken breast halves, skinless and boneless
  • 2 cloves of garlic, minced
  • 3 cups cut-up fresh vegetables (broccoli florets, green and/or red pepper strips and sliced onions)
  • 1/2 cup marmalade
  • 1 cup regular long-grain white rice, prepared according to package directions

Instructions

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

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

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

  4. 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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I've looked up and down this page and I can find no marinade recipe or a link to it???? HELP!

You left out about coating the chicken wither in flour or batter and fry until golden

This was easy to make and delicious. The only thing I would add is a few water chestnuts to give it a "crunch." I served it over boiled noodles and everyone loved it.

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