Swanson Chicken And Vegetable Stir Fry Food

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SWANSON ROSEMARY CHICKEN AND ROASTED VEGETABLES



Swanson Rosemary Chicken and Roasted Vegetables image

Carrots, celery and onions roast alongside herbed chicken, all moistened with Swanson broth and orange juice to create this flavor-infused, chicken and vegetable one-dish supper.

Provided by Chef mariajane

Categories     One Dish Meal

Time 1h30m

Yield 4 serving(s)

Number Of Ingredients 9

3 lbs whole broiler-fryer chickens
1 tablespoon butter or 1 tablespoon margarine, melted
4 medium potatoes, quartered
2 cups whole baby carrots
2 stalks celery, cut into chunks
12 small white onions, peeled
1 1/2 teaspoons chopped fresh rosemary leaves or 1/2 teaspoon dried rosemary, crushed
1 cup Swanson chicken broth (Natural goodness or certified organic)
1/2 cup orange juice

Steps:

  • Brush chicken with butter. Place chicken and vegetables in roasting pan. Sprinkle with rosemary. Mix broth and ornage juice and pour half of broth mixture over all.
  • Roast at 375F for 1 hour.
  • Stir vegetables. Add remainniig broth mixture to pan. Roast 30 minutes or until done.
  • TIP: To quickly peel onions, pour boiling water over them and let stand 5 minutes, then slip off skins.

Nutrition Facts : Calories 1068.6, Fat 55.4, SaturatedFat 16.8, Cholesterol 263.6, Sodium 737, Carbohydrate 68, Fiber 9.2, Sugar 16.9, Protein 73.1

SWANSON VEGETABLE STIR-FRY



Swanson Vegetable Stir-Fry image

Don't skimp on flavor. Stir up your stir-fry with swanson. I found this recipe in Ladies Home Journal magazine. I have not tried this recipe, but I'm posting it for safe keeping.

Provided by internetnut

Categories     Vegetable

Time 20m

Yield 4 serving(s)

Number Of Ingredients 8

1 cup Swanson chicken broth
1 tablespoon cornstarch
1 tablespoon soy sauce
1 tablespoon vegetable oil
4 cups cut up vegetables (broccoli flowerets, cauilflowerets, baby carrots, and sliced celery)
2 teaspoons grated fresh ginger or 1/8 teaspoon ground ginger
1 garlic clove, minced
toasted sesame seeds (optional)

Steps:

  • Stir the broth, cornstarch and soy sauce in a small bowl until the mixture is smooth.
  • Heat the oil in a 10-inch skillet over medium-high heat. Add the vegetables, ginger and garlic and stir-fry until they're tender-crisp.
  • Add the broth mixture to the skillet. Cook and stir until the mixture boils and thickens. Sprinkle with the sesame seeds, if desired.

Nutrition Facts : Calories 61.8, Fat 4.1, SaturatedFat 0.6, Cholesterol 0.6, Sodium 644.6, Carbohydrate 3, Fiber 0.1, Sugar 0.3, Protein 3.3

CHICKEN AND VEGETABLE STIR-FRY



Chicken and Vegetable Stir-Fry image

I've made this dish many times. The ingredients (mainly the veggies) sometimes vary depending on what I have on hand, but it always turns out delicious.

Provided by abbydabby

Categories     Rice

Time 30m

Yield 4 , 4 serving(s)

Number Of Ingredients 16

cooking spray
2 tablespoons fat free chicken broth (can substitute with oil or vegetable broth or stock)
2 garlic cloves, crushed
1 1/4 lbs boneless skinless chicken breasts, 1 1/2-inch slices
1 red onion, chopped
8 ounces white mushrooms, sliced
1 red pepper, chopped
1 green pepper, chopped
6 ounces baby carrots, chopped
1 (8 ounce) can sliced water chestnuts
1 bunch baby bok choy, sliced
1/2 cup stir-fry sauce, Kikkoman's
1/2 cup water
2 1/2 cups Minute Rice
1/2 cup peanuts, lightly salted
1 tablespoon sesame seeds

Steps:

  • Spray wok or large skillet, add broth and crushed garlic, heat for 1-2 minutes.
  • Add chicken breast pieces and cook on medium heat for 7 minutes.
  • Add onion, mushrooms, peppers, carrots, water chestnuts, bok choy (without leaves), stir-fry sauce and water. Allow to cook covered over medium heat for 10 minutes.
  • Prepare rice according to directions.
  • Add peanuts to stir-fry mixture and cook 2-3 more minutes.
  • Serve immediately over rice.

Nutrition Facts : Calories 589.4, Fat 14.8, SaturatedFat 2.4, Cholesterol 90.8, Sodium 254.4, Carbohydrate 71.1, Fiber 7.9, Sugar 8.6, Protein 43.5

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