Orange Chicken Stir Fry

This recipe for Orange Chicken Stir Fry was a quick but healthy version of any good Asian restaurant.   Ted and I loved this very much.  I served it on top of the Basmati rice and it was delicious.  

Serves 4                                       30 minutes to prepare


  • 2 tablespoons cornstarch
  • 1 3/4 cups Swanson(R) Chicken Stock
  • 2 tablespoons soy sauce
  • Vegetable cooking spray
  • 1 pound skinless, boneless chicken breast, cut into strips
  • 2 cloves garlic, minced
  • 3 cups cut-up fresh vegetables
  • 1/2 cup orange marmalade
  • 4 cups hot cooked rice, cooked without salt


  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.

One fourth of the skillet is about 448 calories.


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