ASIAN CHICKEN WITH PEANUTS

Made With:

Bases, Broths & Stocks

Swanson® Unsalted Chicken Broth

Swanson is made from simple, high-quality ingredients you can recognize. Our chicken is sourced from farms we trust, and we select the finest vegetables and spices, picked at the peak of freshness. It starts with real chicken and bones, then we cook our broths and stocks to perfection to deliver a unique balance of flavor.

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Tip

This recipe meets Partnership for a Healthier America nutrition standards (a la carte entrée).

Nutrition Facts
Serving Size
1 SERVING (1 CUP CHICKEN/VEG, 3/4 CUP RICE)
Amount Per Serving
Calories 548
% Daily Value
Total Fat 19.7g
30%
Saturated Fat 3.1g
16%
Cholesterol 96mg
32%
Sodium 310mg
13%
Total Carbohydrate 45.1g
15%
Dietary Fiber 3.9g
16%
Protein 45.4g
91%
Vitamin A 45%
Vitamin C 90%
Calcium 5%
Iron 11%
Total Time

35 min.

Serving & Size

1 SERVING (1 CUP CHICKEN/VEG, 3/4 CUP RICE)

Yields

This sassy chicken and vegetable stir-fry made with Swanson® Unsalted Chicken Broth is especially unique and tasty because it's topped with crunchy peanuts that add great texture and flavor.

Nutrition Facts

Nutrition Facts
Serving Size
1 SERVING (1 CUP CHICKEN/VEG, 3/4 CUP RICE)
Amount Per Serving
Calories 548
% Daily Value
Total Fat 19.7g
30%
Saturated Fat 3.1g
16%
Cholesterol 96mg
32%
Sodium 310mg
13%
Total Carbohydrate 45.1g
15%
Dietary Fiber 3.9g
16%
Protein 45.4g
91%
Vitamin A 45%
Vitamin C 90%
Calcium 5%
Iron 11%

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Ingredients Weight Measure Instructions

Ingredients & Instructions

Weight Measure
cornstarch 3/4  cups
Made With:

Bases, Broths & Stocks

Swanson® Unsalted Chicken Broth

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Swanson® Unsalted Chicken Broth 10 1/2  cups
reduced sodium soy sauce 1/2  cups
ground ginger tbsp.
sesame oil tbsp.
1. In a medium sized bowl, stir cornstarch, broth, soy sauce, ginger and sesame oil. Mix until smooth.
Weight Measure
vegetable oil 1/2  cups
boneless, skinless chicken breast, cut into strips 6 lb.
2. Heat 1/2 of the vegetable oil in skillet over medium-high heat. Add chicken. Stir-fry until well browned, stirring often. Remove chicken from skillet.
Weight Measure
broccoli, florets 39 oz. qt.
red bell pepper, small, thinly cut into 2- inch long strips 31 oz. 12  ea.
garlic, whole cloves, peeled, minced 1 oz. 12  ea.
3. Reduce heat to medium.  Heat remaining vegetable oil in skillet. Add broccoli, peppers and garlic. Stir-fry until vegetables are tender-crisp.

 
Weight Measure
dry roasted unsalted peanuts 16 oz. cups
4. Stir cornstarch mixture in skillet. Cook and stir until mixture boils and thickens. Return chicken to the skillet. Stir in peanuts. Cook until mixture is hot and bubbling.

CCP: Heat to a minimum internal temperature of 165°F for 1 minute.

CCP: Hold for hot service at 140°F or higher until needed.


 
Weight Measure
cooked brown rice 8 lb. 18  cups
5. To Serve: Using an 8 oz spoodle, portion 1 cup of chicken/vegetable mixture onto plate. Serve with a 6 oz spoodle (3/4 cup) of hot cooked rice. Serve immediately.
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