Prep time
5 MIN
Total time
20 MIN
Serves
4

Ingredients

Directions

  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.

Recipe Made With

CAMPBELL'S® Condensed 25% Less Sodium Chicken Broth

CAMPBELL'S® Condensed 25% Less Sodium Chicken Broth

`

Did you make this?
Tell us what you think.

Reviews

  • Love it!

    This is my favourite chicken recipe!

    Amanda B. | October 2, 2017

    Was this helpful?

    (0) (0)

Your Rating:

Guidelines

WRITING GUIDELINES

  • Do not include any personal information, such as full names, e-mail addresses, telephone number, etc. If you do provide this info publicly, you grant Campbell permission to use it as such
  • Be mindful of the community; avoid posting offensive comments
  • If you have a question or feedback on Campbell’s products, please contact our customer care team here instead.

|

By submitting, I agree to the terms and conditions.

Thank you for your review!

Please note that your review might take up to 72 hours to appear following submission.

We will let you know when it’s posted by sending you an email.

Follow Us

GET MEAL-MAIL®

Sign up for Meal-Mail® to get inspiring recipe
ideas delivered straight to your inbox