Prep time
Total time
20 MIN



  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

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  • 5 Stars

    Love it!

    This is my favourite chicken recipe!

    Amanda B. | October 2, 2017

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