Prep time
20 MIN
Total time
50 MIN
Chicken breast vegetables are coated in a delicious honey garlic sauce -- quick and easy for busy weeknights!



  1. In a medium pot, combine 2 ½ cups (625 mL) broth with rice. Bring to simmer; reduce heat, cover and cook for 15-20 minutes or until the broth is absorbed. Fluff with a fork, cover and keep warm.
  2. In a small bowl, whisk together remaining broth, honey, soy sauce and corn starch; set aside.
  3. In a large non-stick skillet heat oil over medium-high. Sauté chicken for 3-5 minutes, or until no pink remains. Add vegetables and stir-fry for 3-5 minutes, or until tender.
  4. Whisk broth mixture. Add to skillet and bring to simmer. Cook 1-2 minutes, stirring frequently, or until sauce thickens. Serve with prepared white rice.

Recipe Tips

To make this EXTRA garlicy, add 3-5 cloves of minced garlic to the sauce mixture before adding it to the skillet.

Recipe Made With

Campbell's® 30% Less Sodium Ready To Use Roasted Garlic Chicken Broth

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  • 5 Stars

    Great Taste!

    Super easy recipe with amazing flavour! I added some celery and cremini mushrooms to round out the vegetables. I did need to double the cornstarch to get the sauce to the consistency I wanted.

    Sallah T. | March 6, 2018

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  • 5 Stars


    Easy and tasty, I’ll definitely make this again.

    kerry C. | July 18, 2018

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  • 4 Stars


    This dish was very tasty. I will definitely be making this again

    Michael S. | April 25, 2018

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