Ingredients Jump to Instructions ↓

  1. 2 tablespoon(s) cornstarch

  2. 1 3/4 cup(s) Swanson® Chicken Stock

  3. 2 tablespoon(s) soy sauce

  4. Vegetable cooking spray

  5. 1 pound(s) skinless, boneless chicken breast , cut into strips 2 clove(s) garlic , minced 3 cup(s) cut up fresh vegetables , such as a combination of broccoli flowerets, red and/or green pepper strips and sliced onions 1/2 cup(s) orange marmalade

  6. 4 cup(s) hot cooked rice , cooked without salt

Instructions Jump to Ingredients ↑

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

  2. 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.

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

  4. Stir in the cornstarch mixture and marmalade. Cook and stir until the mixture boils and thickens. Serve over the rice.


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