Swanson Quick Chicken Vegetable Stir Fry
Elevate your weeknight dinners with this irresistibly flavorful Swanson Quick Chicken Vegetable Stir Fry! Packed with tender bites of marinated chicken, vibrant mixed vegetables, and a savory sauce made with Swanson chicken broth, soy sauce, hoisin, and sesame oil, this recipe is a one-pan wonder that comes together in just 30 minutes. The aromatic blend of garlic and ginger enhances the fresh, crisp vegetables, while customizable garnishes like scallions and sesame seeds add the perfect finishing touch. Serve this stir fry over steamed rice or noodles for a wholesome, satisfying meal that’s as delicious as it is quick to prepare. Perfect for busy nights, this easy chicken stir fry delivers restaurant-quality results at home!
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Recipe Information
Ingredients
- 1 pound boneless, skinless chicken breasts
- 2 tablespoons soy sauce
- 1 tablespoon cornstarch
- 2 tablespoons vegetable oil (or your preferred cooking oil)
- 3 cloves garlic
- 1 tablespoon fresh ginger
- 3 cups mixed vegetables (e.g., broccoli florets, sliced bell peppers, snap peas, or carrots)
- 1 cup chicken broth (preferably Swanson brand)
- 2 tablespoons hoisin sauce
- 1 teaspoon sesame oil
- 2 stalks scallions (green onions, optional, for garnish)
- 1 tablespoon sesame seeds (optional, for garnish)
- 4 cups cooked rice or noodles (optional, for serving)
Instructions
Cut the chicken breasts into thin slices or bite-sized pieces. Place the slices in a small bowl and toss with soy sauce and cornstarch. Let marinate for 10 minutes while preparing the other ingredients.
Mince the garlic and grate the fresh ginger. Wash and prepare the mixed vegetables by chopping them into uniform, bite-sized pieces.
Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the marinated chicken slices and stir-fry for 4-5 minutes until lightly browned and cooked through. Remove the chicken from the pan and set aside.
Add the remaining 1 tablespoon of vegetable oil to the skillet, followed by the garlic and ginger. Stir-fry for about 30 seconds until fragrant, being careful not to let the garlic burn.
Add the mixed vegetables to the skillet and stir-fry for 3-4 minutes, or until they are tender-crisp. If the vegetables are cooking too quickly, reduce the heat slightly and stir frequently.
In a small bowl, whisk together the chicken broth, hoisin sauce, and sesame oil. Pour the mixture into the skillet with the vegetables and bring to a gentle simmer.
Return the cooked chicken to the skillet, tossing to combine everything evenly with the sauce. Cook for an additional 2-3 minutes until the sauce thickens slightly and the chicken is heated through.
Remove the skillet from the heat. If using, garnish the stir-fry with sliced scallions and sesame seeds.
Serve the chicken vegetable stir-fry over cooked rice or noodles, if desired. Enjoy your quick and delicious meal!
Nutrition Facts
Calories |
1574 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 50.6 g | 65% | |
| Saturated Fat | 7.6 g | 38% | |
| Polyunsaturated Fat | 6.4 g | ||
| Cholesterol | 1 mg | 0% | |
| Sodium | 2544 mg | 111% | |
| Total Carbohydrate | 246.3 g | 90% | |
| Dietary Fiber | 6.3 g | 22% | |
| Total Sugars | 10.7 g | ||
| Protein | 28.9 g | 58% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 231 mg | 18% | |
| Iron | 4.2 mg | 23% | |
| Potassium | 600 mg | 13% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
