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Chicken & Vegetable Stir-Fry

Chicken & Vegetable Stir-Fry

4.12
(17)

This delightful dish, featuring chicken, a colorful vegetable combination and a tasty garlic-ginger soy sauce is so much better than take-out.

serves 4 people

Ingredients

cost per recipe: $10.45

The price is determined by the national average.

  • 2

    tablespoons cornstarch

  • 1 3/4

    cups Swanson® Chicken Broth or Swanson® Chicken Stock

  • 1

    tablespoon soy sauceor low-sodium soy sauce

  • 1 1/4

    pounds skinless, boneless chicken breast halves, cut into strips

  • 5

    cups fresh cut up vegetables (broccoli, celery, peppers, carrots)

  • 1/4

    teaspoon ground ginger

  • 1/4

    teaspoon garlic powder

  • 1

    cup long grain white rice, prepared according to package directions (about 3 cups)

view nutrition info

How to Make It

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. Remove the chicken from the skillet. Add the vegetables, ginger and garlic powder to the skillet.  Stir-fry until the vegetables are tender-crisp. Stir the cornstarch mixture in the skillet. Cook and stir until the mixture boils and thickens. Return the chicken to the skillet and cook until the chicken is cooked through. Serve the chicken mixture over the rice.
Step 1

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

Step 2

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. Remove the chicken from the skillet.

Step 3

Add the vegetables, ginger and garlic powder to the skillet.  Stir-fry until the vegetables are tender-crisp.

Step 4

Stir the cornstarch mixture in the skillet. Cook and stir until the mixture boils and thickens. Return the chicken to the skillet and cook until the chicken is cooked through. Serve the chicken mixture over the rice.

Recipe Tips

  • Easy Substitution: Try substituting fresh sliced mushrooms and green onion for some of the vegetables in this recipe.
  • Ingredient Note: We develop our recipes using a 4-to 5-ounce skinless, boneless chicken breast half per serving. However, there are a range of sizes available in-store, from the butcher counter to the meat case and the freezer section. Use whichever you prefer- just follow the recipe as written above for the best result. If you're using larger chicken breasts they may require a little longer cooking time.
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Made With
Swanson® Chicken Stock

Swanson® Chicken Stock

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Swanson® Chicken Broth

Swanson® Chicken Broth

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Ratings & Reviews

(17)
  • am51160

    October 18, 2012

    so so so so so so so so good

    Made this for the first time this week for the family. we all loved it! had the leftovers everyday after. it was so good. i am definitely going to be making this again. i don't think it lacked flavor. i just added a little salt and it was like heaven. LOVED IT.

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  • j b.

    November 15, 2011

    Chicken & Vegetable Stir-Fry

    Very good. The whole family liked it.

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    (0) (0)
  • MaryAnn W.

    November 13, 2011

    Chicken & Vegetable Stir-Fry

    Really great flavor!! Kids (3 5) loved it! Definitely will make again!

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  • karen f.

    April 26, 2011

    Chicken & Vegetable Stir-Fry

    I would definitely make this recipe again! It was super easy and great to find a simple stir-fry recipe that all of my picky eaters can agree on. Can really use whatever veggies you like or have on hand. Great recipe to help clean out the fridge too, haha. Thanks Campbell's Kitchen

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    (0) (0)
  • Tara J.

    April 10, 2011

    Chicken & Vegetable Stir-Fry

    lacked flavor-may try again w more spices

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    (0) (0)

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