Campbells Sweet Sour Chicken Stir Fry Recipes

SWEET & SOUR CHICKEN STIR-FRY

Steps:

• 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.

CAMPBELL'S® HONEY GARLIC CHICKEN STIR-FRY

Steps:

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

CAMPBELL'S SWEET & SOUR CHICKEN STIR-FRY

Steps:

• Mix broth with cornstarch; set aside.
• Saute chicken in oil in skillet until browned; then add vegetables and saute for 3 minutes.
• Add broth mixture and remaining ingredients and cook until mixture boild and thickens.

CAMPBELL'S CREAMY CHICKEN STIR FRY

Steps:

• Spray skillet with cooking spray (or use 1 tbsp oil) and heat over medium-high heat 1 minute.
• Stir-fry chicken in 2 batches until browned.
• Remove from pan and set chicken aside.
• Remove pan from heat.
• Spray with cooking spray (or add more oil).
• Add vegetables and stir-fry over medium heat until tender crisp.
• Add soup, water and soy sauce.
• Heat to a boil.
• Return chicken to pan and heat through.
• Serve over hot rice.

SWEET AND SOUR CHICKEN STIR-FRY

Steps:

• Stir together sauce ingredients.
• Place a wok over high heat.
• When wok is hot, add 2 tbsp peanut oil.
• when oil is hot, add garlic and chicken and stir fry until chicken is cooked (about 3 mins).
• Remove from wok and set aside.
• Pour remaining 1 tbsp oil into wok.
• when oil is hot, add onion and bell pepper.
• Stir fry until vegetables are tender crisp (about 2 mins).
• Add pea pods, stir fry about 1 minutes.
• Return chicken to wok.
• Stir sweet and sour sauce, pour into wok along with pineapple.
• Stir until sauce boils and thickens.
• Serve over hot cooked white rice.

FREEZER SWEET AND SOUR CHICKEN STIR-FRY

Steps:

• Assembly Directions: Cook chicken and cube into bite size pieces.
• Put chicken in a zippy bag.
• Combine dry seasonings into a zippy seasoning pack (salt, pepper, ginger, sugar, flour).
• Measure out frozen stir-fry vegetables and put in a zippy bag.
• Combine wet seasonings and pour into zippy bag (soy sauce, Worcestershire sauce, teriyaki sauce, sesame oil, ketchup).
• Measure out rice and pour into zippy bag.
• Storing Directions: Place chicken pack, veggie pack, and wet ingredients pack in larger zippy bag and label.
• Freeze this pack.
• Place dry seasoning pack in rice pack and label.
• Serving Directions: Thaw meat pack and wet seasonings pack. Leave veggies frozen.
• Cook rice as normal.
• Cook Veggies on stove top in skillet or wok in 1/3 c of oil (oil is optional). Turn heat up to high, carefully pour in veggie pack.
• Stir veggies constantly until cooked as you like (we like them slightly burnt on parts).
• When veggies are almost cooked add in meat and cook until it is warm. Pour in wet ingredients pack.
• Add pineapple and as much pineapple juice as you like.
• Cook until thickened.
• Serve over warm rice.