SWANSON QUICK CHICKEN & VEGETABLE STIR-FRY
Make and share this Swanson Quick Chicken & Vegetable Stir-Fry recipe from Food.com.
Provided by bmcnichol
Categories One Dish Meal
Time 30m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- In bowl mix cornstarch, broth, soy and ginger until smooth. Set aside.
- In medium skillet over medium heat, heat oil. Add vegetables and stir-fry until tender-crisp.
- Stir cornstarch mixture and add. Cook until mixture boils and thickens, stirring constantly. Add chicken and heat through. Serve over rice.
- TIP: * Use a combination of broccoli flowerets, sliced carrots and green or red pepper strips.
Nutrition Facts : Calories 438, Fat 10.4, SaturatedFat 2.5, Cholesterol 44.9, Sodium 1224.6, Carbohydrate 58, Fiber 0.7, Sugar 0.4, Protein 24.8
CHICKEN STIR FRY
Provided by Food Network
Time 20m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Low-Sodium Recipe
- 1. Heat an 8 inch sauté pan or wok over medium heat.
- 2. Add 1/2 Tbsp. of oil and toss with garlic, ginger and scallions. Stir fry quickly and remove to a bowl.
- 3. Add remaining 1 Tbsp. of oil to pan. Stir fry chicken strips until cooked through. Add reserved partially cooked vegetable mix, Mrs. Dash and finish cooking all together.
QUICK VEGGIE STIR-FRY
Provided by Sunny Anderson
Time 25m
Yield 4 to 6 servings
Number Of Ingredients 9
Steps:
- In a small bowl, whisk together the broth, soy sauce, sugar, lemon juice and zest, and set aside.
- In a large nonstick saute pan or a wok, heat the oil over high heat. When the oil begins to swirl add the broccoli florets and stalks. Saute while rapidly tossing and stirring. When the broccoli brightens, add the coleslaw mix and baby corn; toss to wilt the mix. Once tender, pour in the sauce. Stir to coat and transfer the mixture to a serving bowl. Serve warm.
SWANSON VEGETABLE STIR-FRY
Don't skimp on flavor. Stir up your stir-fry with swanson. I found this recipe in Ladies Home Journal magazine. I have not tried this recipe, but I'm posting it for safe keeping.
Provided by internetnut
Categories Vegetable
Time 20m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Stir the broth, cornstarch and soy sauce in a small bowl until the mixture is smooth.
- Heat the oil in a 10-inch skillet over medium-high heat. Add the vegetables, ginger and garlic and stir-fry until they're tender-crisp.
- Add the broth mixture to the skillet. Cook and stir until the mixture boils and thickens. Sprinkle with the sesame seeds, if desired.
Nutrition Facts : Calories 61.8, Fat 4.1, SaturatedFat 0.6, Cholesterol 0.6, Sodium 644.6, Carbohydrate 3, Fiber 0.1, Sugar 0.3, Protein 3.3
VEGETABLE CHICKEN STIR-FRY
"Use any combination of vegetables you choose in this stir-fry," suggests Michelle Haviland of Healdsburg, California.
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 4 servings.
Number Of Ingredients 12
Steps:
- In a small bowl, combine the cornstarch, broth and soy sauce until smooth; set aside. In a large nonstick skillet, stir-fry the chicken, garlic and ginger in hot oil for 4-5 minutes or until chicken is no longer pink. Remove and keep warm., In a large skillet, stir-fry broccoli, carrots and cauliflower in the remaining oil for 4 minutes or until crisp-tender. Add snow peas; stir-fry for 2 minutes. Stir broth mixture; add to pan. Bring to a boil; cook and stir for 1 minute or until thickened. Add chicken; cook until heated through. Top with sesame seeds.
Nutrition Facts : Calories 256 calories, Fat 9g fat (1g saturated fat), Cholesterol 66mg cholesterol, Sodium 862mg sodium, Carbohydrate 13g carbohydrate (0 sugars, Fiber 2g fiber), Protein 31g protein. Diabetic Exchanges
CHICKEN & VEGETABLE STIR-FRY
You can't beat a stir-fry when you want a light entree that's filling and loaded with flavor. Pepper flakes give this classic combination a welcome zip. -Samuel Onizuk, Elkton, MD
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 5 servings.
Number Of Ingredients 16
Steps:
- Combine the cornstarch, broth and soy sauce until smooth; set aside., In a large nonstick skillet or wok, stir-fry chicken in 1 tablespoon oil until no longer pink. Remove and keep warm., Stir-fry the cauliflower, broccoli, carrots, red pepper and onion in remaining oil until crisp-tender. Add the garlic, salt, pepper and pepper flakes; cook 1 minute longer., Stir cornstarch mixture and add to the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Add chicken; heat through. Serve with rice. Sprinkle each serving with cilantro.
Nutrition Facts : Calories 297 calories, Fat 8g fat (1g saturated fat), Cholesterol 50mg cholesterol, Sodium 670mg sodium, Carbohydrate 32g carbohydrate (4g sugars, Fiber 3g fiber), Protein 23g protein. Diabetic Exchanges
SWANSON® CHICKEN AND VEGETABLE STIR-FRY
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.
Provided by Allrecipes Member
Time 35m
Yield 4
Number Of Ingredients 9
Steps:
- Stir the cornstarch, broth and soy in a small bowl until the mixture is smooth.
- 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.
- Add the vegetables, ginger and garlic powder to the skillet. Stir-fry until the vegetables are tender-crisp.
- 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.
Nutrition Facts : Calories 397.4 calories, Carbohydrate 58.4 g, Cholesterol 66.8 mg, Fat 3.7 g, Fiber 3.3 g, Protein 31.1 g, SaturatedFat 0.9 g, Sodium 617.1 mg, Sugar 5.6 g
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