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Chicken & Vegetable Stir-Fry

Chicken and Vegetable Stir-Fry
  • prep time: 30 min
  • total time: 55 min
  • serves: 4 people

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


cost per recipe: $12.51

  • 2 tablespoons cornstarch
  • 1 3/4 cups Swanson® Chicken Broth or Chicken Stock
  • 1 tablespoon soy sauce or 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)


  • 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.
  • 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.


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  • Great Low Cal-High Nutrient Super Quick Meal for the Entire Family!

    Jana F.
    September 13, 2018

    I followed the recipe a little loosely. When cooking the chicken, I seasoned with garlic powder & ginger. A bit of sea salt. When mixing the stir fry sauce, instead of Swanson Chicken Broth, I used 1 can Campbell's Chicken Broth w/ low fat-low cal soy sauce & corn starch. Instead of fresh veggies, I used frozen stir fry veggies but I ended up adding fresh sliced mushrooms & diced onions to the mix which added flavor. I seasoned "to taste" with garlic- both powder (in the sauce) & minced (with the veggies), ginger, onions & sea salt. I served the stir fry over microwavable frozen cauliflower rice & regular soy sauce. This recipe is saved now one of my favorites! It was super fast prep, cooking & cleanup! Less than 20 minutes! Very low cal but high in flavor, variety & nutrients! A huge hit with the kids too!

  • so so so so so so so so good

    October 18, 2012

    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.

  • Chicken & Vegetable Stir-Fry

    j b.
    November 15, 2011

    Very good. The whole family liked it.

  • Chicken & Vegetable Stir-Fry

    MaryAnn W.
    November 13, 2011

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

  • Chicken & Vegetable Stir-Fry

    karen f.
    April 26, 2011

    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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    Made With

    Calories 433
    Total Fat 4 g
    Sat. Fat 0.8 g
    Trans Fat 0 g
    Cholesterol 103 mg
    Sodium 780 mg
    Total Carb 54 g
    Dietary Fiber 3 g
    Sugar 5 g
    Added Sugars 0 g
    Protein 37 g
    Vitamin D 0 %DV
    Calcium 8 %DV
    Iron 13 %DV
    Potassium 27 %DV
    Calories 438
    Total Fat 4 g
    Sat. Fat 0.8 g
    Trans Fat 0 g
    Cholesterol 103 mg
    Sodium 627 mg
    Total Carb 54 g
    Dietary Fiber 3 g
    Sugar 5 g
    Added Sugars 0 g
    Protein 39 g
    Vitamin D 0 %DV
    Calcium 8 %DV
    Iron 12 %DV
    Potassium 27 %DV

    This nutritional information refers to each serving of the entire recipe and not just the products used as ingredients.