Asian Chicken Skillet
Served over rice, this speedy skillet dish features golden chicken breasts, broccoli and a creamy ginger-soy sauce. It's really tasty!
Ingredients
1 cup uncooked long grain white rice
1.25 pounds boneless, skinless chicken breast
2 tablespoons vegetable oil
2 cups broccoli florets
2 cloves garlic, minced
1 can (10 1/2 ounces) Campbell’s® Condensed Cream of Chicken Soup
0.5 cup water
2 tablespoons soy sauce
0.5 teaspoon ground ginger
1.25 pounds boneless, skinless chicken breast
2 tablespoons vegetable oil
2 cups broccoli florets
2 cloves garlic, minced
1 can (10 1/2 ounces) Campbell’s® Condensed Cream of Chicken Soup
0.5 cup water
2 tablespoons soy sauce
0.5 teaspoon ground ginger
Instructions
Cook the rice according to the package directions. While the rice is cooking, season the chicken as desired. Heat 1 tablespoon oil in a 12-inch skillet over medium-high heat. Add the chicken and cook for 3 minutes on one side, then turn and cook another 3 minutes or until well browned (to prevent sticking- make sure the skillet and oil are hot before adding the chicken). Remove the chicken from the skillet.
Heat the remaining 1 tablespoon oil in the skillet over medium heat. Add the broccoli and garlic and cook and stir for 1 minute. Add the soup, water, soy sauce and ginger and heat to a boil. Reduce the heat to low. Return the chicken to the skillet. Cover and cook for 10 minutes or until the chicken is cooked through. Season to taste.
Serve the chicken and broccoli mixture over the rice.
Heat the remaining 1 tablespoon oil in the skillet over medium heat. Add the broccoli and garlic and cook and stir for 1 minute. Add the soup, water, soy sauce and ginger and heat to a boil. Reduce the heat to low. Return the chicken to the skillet. Cover and cook for 10 minutes or until the chicken is cooked through. Season to taste.
Serve the chicken and broccoli mixture over the rice.
Asian Chicken Skillet
Served over rice, this speedy skillet dish features golden chicken breasts, broccoli and a creamy ginger-soy sauce. It's really tasty!
Directions
Print
Cook the rice according to the package directions. While the rice is cooking, season the chicken as desired. Heat 1 tablespoon oil in a 12-inch skillet over medium-high heat. Add the chicken and cook for 3 minutes on one side, then turn and cook another 3 minutes or until well browned (to prevent sticking- make sure the skillet and oil are hot before adding the chicken). Remove the chicken from the skillet.Heat the remaining 1 tablespoon oil in the skillet over medium heat. Add the broccoli and garlic and cook and stir for 1 minute. Add the soup, water, soy sauce and ginger and heat to a boil. Reduce the heat to low. Return the chicken to the skillet. Cover and cook for 10 minutes or until the chicken is cooked through. Season to taste.Serve the chicken and broccoli mixture over the rice.
Ingredients
1 cup uncooked long grain white rice1.25 pounds boneless, skinless chicken breast2 tablespoons vegetable oil2 cups broccoli florets2 cloves garlic, minced1 can (10 1/2 ounces) Campbell’s® Condensed Cream of Chicken Soup0.5 cup water2 tablespoons soy sauce0.5 teaspoon ground ginger
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