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Orange Chicken and Vegetable Stir-Fry

Contributed by: News Canada


  • 1 tbsp vegetable oil 15 mL
  • 1 lb boneless, skinless chicken breasts, cut in 3" (7 cm) strips 500 g
  • 2 cu0s fresh or frozen broccoli florets 500 mL
  • 2 cloves garlic, minced or 1/4 tsp (1mL) garlic powder 2 cloves
  • 1 can (10 oz/284 mL) CAMPBELL'S® Condensed Cream of Chicken or Half Fat Cream of Chicken Soup
  • 1 can (10 oz/284 mL) mandarin orange segments
  • 1/4 tsp dried oregano flakes 1 mL
  • 4 cups hot cooked rice 1L


Heat oil at medium-high in large skillet. Add chicken and stir-fry 5 minutes or until browned; set aside. Reduce heat to medium.

Add broccoli and garlic to skillet; stir-fry 2 minutes (or add garlic powder to mixture in next step).

Stir in soup, liquid drained from mandarin orange segments (reserve segments), and oregano. Heat to a boil, stirring often. Reduce heat to low.

Stib in chicken. Simmer until chicken is cooked through ­ about 5 minutes.

Stir in orange segments. Serve with rice.

Prep/Cook Time: 25 minutes

Serving Size: Serves 4

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