Meals & Beverages

RECIPES

ORANGE CHICKEN AND VEGETABLE STIR FRY

Made With:
Tip

Alternative vegetable suggestions: Asparagus, green beans and/or snow peas.

Nutrition Facts
Serving Size
1 SERVING (1-1/2 CUP STIR FRY, 1 CUP RICE)
Amount Per Serving
Calories 585
% Daily Value
Total Fat 8.2g
13%
Saturated Fat 1.4g
7%
Cholesterol 67mg
22%
Sodium 524mg
22%
Total Carbohydrate 91g
30%
Dietary Fiber 5.7g
23%
Protein 34.3g
69%
Vitamin A 33%
Vitamin C 15%
Calcium 7%
Iron 29%
Total Time

40 min.

Serving & Size

1 SERVING (1-1/2 CUP STIR FRY, 1 CUP RICE)

Yields

Orange marmalade and soy sauce mix with chicken stock to make an unforgettable sauce that coats stir-fried chicken and crisp vegetables.

Nutrition Facts

Nutrition Facts
Serving Size
1 SERVING (1-1/2 CUP STIR FRY, 1 CUP RICE)
Amount Per Serving
Calories 585
% Daily Value
Total Fat 8.2g
13%
Saturated Fat 1.4g
7%
Cholesterol 67mg
22%
Sodium 524mg
22%
Total Carbohydrate 91g
30%
Dietary Fiber 5.7g
23%
Protein 34.3g
69%
Vitamin A 33%
Vitamin C 15%
Calcium 7%
Iron 29%

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Step 1
Profit Per Serving
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Step 2
Profit Per Meal
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Step 3
Profit Per Day
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Ingredients Weight Measure Instructions

Ingredients & Instructions

Weight Measure
cornstarch 67/100  cups
reduced sodium soy sauce 67/100  cups
Made With:

Product

Swanson® Natural Goodness® Chicken Broth

View Product
Swanson® Natural Goodness® Chicken Broth 1  cans
orange marmalade 2  cups
1. In a bowl whisk together cornstarch and soy sauce until smooth.

2. Slowly whisk in broth and marmalade until incorporated and smooth; reserve.
Weight Measure
33/100  cups
6 
1/4  cups
6 lb. 1 1/2  gallons
3. In a large sauté pan or wok, heat oil over high heat; add chicken strips and stir-fry 5-6 minutes or until golden brown.

4. Add garlic and sauté 1 minute.

5. Stir in vegetables and continue to stir-fry 4-5 minutes, or until vegetables are slightly tender.

6. Add broth mixture, cover and bring to a boil, stirring occasionally; cook 2-3 minutes. Keep warm.
Weight Measure
1 1/2  gallons
1/2  cups
7. To Serve: Ladle 1 1/2 cups chicken-vegetable mixture over 1 cup cooked rice. Garnish with a 1 tsp. sprinkle of toasted sesame seeds over top.

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