Asian Chicken and Vegetable Stir-Fry
Tender, boneless chicken strips are sautéed with a fabulous combination of cream of celery soup, frozen veggies, soy sauce and green onions. It’s served over a bed of white rice and topped with crunchy Asian noodles resulting in a mouthwatering stir- fry that can’t be beat!
Ingredients
1 tablespoon vegetable oil
2 cloves garlic, minced
0.5 pound skinless, boneless chicken breast halves, cut into strips
14 ounces (1 bag) frozen vegetable blend (broccoli, carrots, red peppers, onion, mushrooms, sugar snap peas), thawed and drained
1 can (10 1/2 ounces) Campbell’s® Condensed Cream of Celery Soup
0.333 cup water
1 tablespoon soy sauce
2 green onion, sliced (about 1/4 cup)
1 cup long grain white rice, cooked according to package directions (about 3 cups)
0.5 cup crunchy Asian noodlesor fried wonton strips
2 cloves garlic, minced
0.5 pound skinless, boneless chicken breast halves, cut into strips
14 ounces (1 bag) frozen vegetable blend (broccoli, carrots, red peppers, onion, mushrooms, sugar snap peas), thawed and drained
1 can (10 1/2 ounces) Campbell’s® Condensed Cream of Celery Soup
0.333 cup water
1 tablespoon soy sauce
2 green onion, sliced (about 1/4 cup)
1 cup long grain white rice, cooked according to package directions (about 3 cups)
0.5 cup crunchy Asian noodlesor fried wonton strips
Instructions
Heat the oil in a 12-inch skillet over medium-high heat. Add the garlic and stir-fry for 30 seconds. Add the chicken and stir-fry until it's cooked through. Add the vegetables and cook for 3-4 minutes or until the liquid evaporates, stirring occasionally.
Stir the soup, water, soy sauce and green onions in the skillet. Heat until the mixture is hot and bubbling, stirring occasionally.
Serve the chicken mixture over the rice and sprinkle with the crunchy Asian noodles.
Stir the soup, water, soy sauce and green onions in the skillet. Heat until the mixture is hot and bubbling, stirring occasionally.
Serve the chicken mixture over the rice and sprinkle with the crunchy Asian noodles.
Asian Chicken and Vegetable Stir-Fry
Tender, boneless chicken strips are sautéed with a fabulous combination of cream of celery soup, frozen veggies, soy sauce and green onions. It’s served over a bed of white rice and ...
Directions
Print
Heat the oil in a 12-inch skillet over medium-high heat. Add the garlic and stir-fry for 30 seconds. Add the chicken and stir-fry until it's cooked through. Add the vegetables and cook for 3-4 minutes or until the liquid evaporates, stirring occasionally.Stir the soup, water, soy sauce and green onions in the skillet. Heat until the mixture is hot and bubbling, stirring occasionally.Serve the chicken mixture over the rice and sprinkle with the crunchy Asian noodles.
Ingredients
1 tablespoon vegetable oil2 cloves garlic, minced0.5 pound skinless, boneless chicken breast halves, cut into strips14 ounces (1 bag) frozen vegetable blend (broccoli, carrots, red peppers, onion, mushrooms, sugar snap peas), thawed and drained1 can (10 1/2 ounces) Campbell’s® Condensed Cream of Celery Soup0.333 cup water1 tablespoon soy sauce2 green onion, sliced (about 1/4 cup)1 cup long grain white rice, cooked according to package directions (about 3 cups)0.5 cup crunchy Asian noodlesor fried wonton strips
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