Sweet & Sour Chicken Stir-Fry
- In a small bowl, mix together broth, brown sugar, vinegar, soy sauce, ketchup, and cornstarch; set aside.
- 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.
- Add pineapple and broth mixture; cook and stir until boiling and thickened. Serve over prepared rice.
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
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