Campbells Honey Garlic Chicken Stir Fry Recipes

CAMPBELL'S® HONEY GARLIC CHICKEN STIR-FRY

CAMPBELL'S® Honey Garlic Chicken Stir-Fry image

Chicken breast and vegetables are coated in a delicious honey garlic sauce -- quick and easy for busy weeknights!

Provided by Campbell's Canada

Categories Trusted Brands: Recipes and Tips

Time 50m

Yield 4

Number Of Ingredients 10

Ingredients

1 (900 ml) carton CAMPBELL'S® 30% Less Sodium Ready To Use Roasted Garlic Chicken Broth, divided
¼ cup long grain white rice
2 tablespoons honey
1 tablespoon soy sauce
1 tablespoon cornstarch
1 tablespoon canola oil
1 large chicken breast, thinly sliced
2 cups broccoli florets
1 medium carrot, sliced
1 medium red onion, chopped

Steps:

In a medium pot, combine 2 1/2 cups (625 mL) broth with rice. Bring to a simmer; reduce heat, cover, and cook for 15 to 20 minutes or until the broth is absorbed. Fluff with a fork, cover, and keep warm.
In a small bowl, whisk together remaining broth, honey, soy sauce, and cornstarch; set aside.
In a large non-stick skillet heat oil over medium-high, saute chicken 3 to 5 minutes, until no pink remains. Add broccoli, carrot, and red onion; stir-fry 3 to 5 minutes, or until tender.
Whisk broth mixture. Add to skillet and bring to a simmer. Cook 1 to 2 minutes, stirring frequently, or until sauce thickens. Serve with prepared white rice.

SWEET & SOUR CHICKEN STIR-FRY

Sweet & Sour Chicken Stir-Fry image

Yield 4

Number Of Ingredients 12

Ingredients

1 can CAMPBELL'S® Condensed 25% Less Sodium Chicken Broth
1/4 cup 60 mL brown sugar
1/4 cup 60 mL cider vinegar
2 tbsp 30 mL soy sauce
2 tbsp 30 mL ketchup
2 tbsp 30 mL cornstarch
2 tbsp 30 mL canola oil
500 grams boneless, skinless chicken breast, cut into strips
1 bag frozen Asian style vegetable blend
2 cloves garlic, minced
1 can pineapple chunks
4 cups 1 L hot cooked long grain white rice (about 1 cup (250 mL) uncooked)

Steps:

In a small bowl, mix together broth, brown sugar, vinegar, soy sauce, ketchup, and cornstarch; set aside.
In a large nonstick skillet or wok, heat oil over high. Stir-fry chicken strips 2-3 minutes or until no pink remains. Add vegetables; cook 3-5 minutes, stirring often, or until vegetables are tender crisp. Stir in garlic; cook 30 seconds or until fragrant.
Add pineapple and broth mixture; cook and stir until boiling and thickened. Serve over prepared rice.

Nutrition Facts :

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