Tomato Chicken Stir-Fry
Try this delicious stir-fry of chicken and tender-crisp vegetables coated with a sauce that gets a zing from tomato soup, soy sauce and vinegar - it's so much better than take-out!
Ingredients
2 tablespoons vegetable oil
1 pound skinless, boneless chicken breast halves, cut into strips
3 cups fresh cut up vegetables (broccoli, celery, peppers, carrots)
0.5 teaspoon garlic powderor 2 cloves garlic minced
1 can (10 3/4 ounces) Campbell’s® Condensed Tomato Soup
2 tablespoons soy sauce
1 teaspoon apple cider vinegar
4 cups hot cooked white rice
1 pound skinless, boneless chicken breast halves, cut into strips
3 cups fresh cut up vegetables (broccoli, celery, peppers, carrots)
0.5 teaspoon garlic powderor 2 cloves garlic minced
1 can (10 3/4 ounces) Campbell’s® Condensed Tomato Soup
2 tablespoons soy sauce
1 teaspoon apple cider vinegar
4 cups hot cooked white rice
Instructions
Heat 1 tablespoon oil in a 10-inch skillet over medium-high heat. Add the chicken and stir-fry until well browned. Remove the chicken from the skillet.
Heat the remaining oil in the skillet. Add the vegetables and garlic powder and stir-fry until the vegetables are tender-crisp.
Stir the soup, soy sauce and vinegar in the skillet and heat to a boil. Return the chicken to skillet and cook until the chicken is cooked through. Serve the chicken mixture over the rice.
Heat the remaining oil in the skillet. Add the vegetables and garlic powder and stir-fry until the vegetables are tender-crisp.
Stir the soup, soy sauce and vinegar in the skillet and heat to a boil. Return the chicken to skillet and cook until the chicken is cooked through. Serve the chicken mixture over the rice.
Tomato Chicken Stir-Fry
Try this delicious stir-fry of chicken and tender-crisp vegetables coated with a sauce that gets a zing from tomato soup, soy sauce and vinegar - it's so much better than take-out!
Directions
Print
Heat 1 tablespoon oil in a 10-inch skillet over medium-high heat. Add the chicken and stir-fry until well browned. Remove the chicken from the skillet.Heat the remaining oil in the skillet. Add the vegetables and garlic powder and stir-fry until the vegetables are tender-crisp.Stir the soup, soy sauce and vinegar in the skillet and heat to a boil. Return the chicken to skillet and cook until the chicken is cooked through. Serve the chicken mixture over the rice.
Ingredients
2 tablespoons vegetable oil1 pound skinless, boneless chicken breast halves, cut into strips3 cups fresh cut up vegetables (broccoli, celery, peppers, carrots)0.5 teaspoon garlic powderor 2 cloves garlic minced1 can (10 3/4 ounces) Campbell’s® Condensed Tomato Soup2 tablespoons soy sauce1 teaspoon apple cider vinegar4 cups hot cooked white rice
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