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Swanson® Chicken and Vegetable Stir-Fry

Rated as 2 out of 5 Stars

"Chicken and a colorful combination of vegetables are seasoned and then quickly stir-fried with a sauce made from Swanson® Chicken Broth, soy sauce and cornstarch to be served over rice. "
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35 m servings 397
Original recipe yields 4 servings


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  1. Stir the cornstarch, broth and soy 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. Remove the chicken from the skillet.
  3. Add the vegetables, ginger and garlic powder to the skillet. Stir-fry until the vegetables are tender-crisp.
  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 mixture is hot and bubbling. Serve over the rice.


  • *Use a combination of broccoli flowerets, sliced mushrooms, sliced carrots, sliced celery, red or green pepper strips and sliced green onions.
  • Serving Suggestion: Serve with a green salad with shredded carrot and a light sesame-ginger dressing. For dessert, serve sugar-free vanilla pudding topped with mandarin orange segments and sliced almonds.

Nutrition Facts

Per Serving: 397 calories; 3.7 58.4 31.1 67 617 Full nutrition


Read all reviews 1
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I found this to need more flavor for my taste. I used fresh ginger and garlic, so that may have made a difference. I also used low sodium, organic chicken broth. Maybe I should have added more g...