Sweet & Sour Chicken Stir-Fry

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CAMPBELL'S® Condensed 25% Less Sodium Chicken Broth

CAMPBELL'S® Condensed 25% Less Sodium Chicken Broth

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  • 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)


  1. In a small bowl, mix together broth, brown sugar, vinegar, soy sauce, ketchup, and cornstarch; set aside.
  2. 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.
  3. Add pineapple and broth mixture; cook and stir until boiling and thickened.  Serve over prepared rice.

Recipe tips

The frozen vegetable blend can be replaced with 4 cups (1 L) of assorted chopped vegetables, such as peppers, carrots, celery, snow peas and edamame.

Ratings & Reviews

  • Amanda B.

    October 2, 2017

    Love it!

    This is my favourite chicken recipe!

    Was this helpful?

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Amount Per Serving
Calories 580
Fat 11 g
Sodium 1290 mg
Carbohydrate 82 g
Dietary Fibre 4 g
Protein 37 g
Vitamin A 2 %DV
Calcium 6 %DV
  • Two servings of vegetables
  • Source of calcium
  • Source of fibre

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