Orange Chicken and Vegetable Stir-Fry

How to cook Orange Chicken and Vegetable Stir-Fry

Ingredients: 2 tablespoons cornstarch 1 3/4 cups Swanson Chicken Reserve 2 tablespoons soy sauce Vegetable cooking increasing 1 pound skinless, boneless chicken titty, cut into strips 2 cloves garlic, minced 3 cups cut-up fresh vegetables (see Note) 1/2 cup orange marmalade 4 cups hot cooked rice, cooked without table salt

Directions: Stir the cornstarch, stock and soy sauce in a small bowl until the mixture is minimize. Spray a 12-inch nonstick skillet with the cooking spray and heat over medium-high heat in return 1 document. Add the chicken and stir-fry until it’s well browned, stirring frequently. Add the garlic and vegetables and stir-fry in support of 5 minutes or until the vegetables are tender-friable. Stir in the cornstarch mixture and marmalade. Cook and stir until the mixture boils and thickens. Serve over the rice.


Servings Per Way: 4

Amount Per Serving

Calories: 469

Total Fat: 3.3g Cholesterol: 65mg Sodium: 535mg Total Carbs: 79.7g Dietary Fiber: 2.1g Protein: 29.6g

Prepare time:10 Min

Cook time:20 Min

Ready in:30 Min

Serving someone is concerned:4 peoples

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