Orange Chicken And Vegetable Stir-Fry
Pour the sauce mixture around and down the sides of the pan instead of directly into the center (to prevent cooling the pan and lowering the cooking temperature).
Recipe Summary Orange Chicken And Vegetable Stir-Fry
Orange marmalade and soy sauce mix with Swanson® Chicken Stock to make an unforgettable sauce that coats stir-fried chicken and crisp vegetables.Ingredients | Diabetic Stir Fry Vegetables Recipe2 tablespoons cornstarch1 ¾ cups Swanson® Chicken Stock2 tablespoons soy sauceVegetable cooking spray1 pound skinless, boneless chicken breast, cut into strips2 cloves garlic, minced3 cups cut-up fresh vegetables (see Note)½ cup orange marmalade4 cups hot cooked rice, cooked without saltDirectionsStir 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.Use a combination of broccoli flowerets, red and/or green pepper strips and sliced onions.For Extra Flavorful Rice: Cook the rice in Swanson(R) Chicken Broth instead of water.Info | Diabetic Stir Fry Vegetables Recipeprep:
10 mins
cook:
20 mins
total:
30 mins
Servings:
4
Yield:
4 servings
TAG : Orange Chicken And Vegetable Stir-FryTrusted Brands: Recipes and Tips, Swanson®,
