Swanson Quick Chicken & Vegetable Stir-Fry

Total Time
Prep 15 mins
Cook 15 mins

I have been making this for years. Got it off a can of something Swanson.

Ingredients Nutrition


  1. In bowl mix cornstarch, broth, soy and ginger until smooth. Set aside.
  2. In medium skillet over medium heat, heat oil. Add vegetables and stir-fry until tender-crisp.
  3. Stir cornstarch mixture and add. Cook until mixture boils and thickens, stirring constantly. Add chicken and heat through. Serve over rice.
  4. TIP: * Use a combination of broccoli flowerets, sliced carrots and green or red pepper strips.


Most Helpful

I made this for my boyfriend and he said it was really good. I had to add more then 2 tablespoons of corn starch. There was just too much liquid for that amount of corn starch. It wouldn't have even thickened up the way it should have if I didn't add more. I also used onion, broccoli, celery and carrots.

The Veganista August 04, 2011

Although I do use the canned chicken breast in combination with canned albacore for a salad/spread, another time I'll make this with some of the frozen, cooked chicken chunks that I almost always have around! Still, this first time I followed the recipe right on down & (using fresh veggies) found this stir-fry very, very tasty! Definitely a keeper of a recipe! Thanks for sharing it! [Tagged & made in Please Review My Recipe]

Sydney Mike May 26, 2011

Quick and easy with ingredients I had on hand. I added 1/2 tsp minced garlic and cut up chicken tenders that I had previously cooked. I did add a bit more water to thin the sauce as it cooked for a thinner sauce.

Bobettern December 14, 2009

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