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Prep Time: 15 Minutes Cook Time: 10 Minutes |
Ready In: 25 Minutes Servings: 4 |
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This tastes so good! I wasn't sure how it would come out with the tomato soup, but it is one of my favorite stir fry recipes now. You can use 3 cups of whatever veggies you like - I included the veggies I use most below. Frozen veggies work great! Modified from a Campbells Cookbook. Ingredients:
2 tablespoons vegetable oil |
1 lb boneless skinless chicken breast, cut into chunks |
1 cup broccoli, chopped |
1 cup zucchini (yellow squash works too) |
1 cup bell pepper, chopped |
1/2 cup carrot, sliced about 1/4 inch thick |
1/2 teaspoon garlic powder |
1 (10 3/4 ounce) can condensed tomato soup |
2 tablespoons soy sauce |
1 teaspoon white vinegar or 1 teaspoon cider vinegar |
4 cups hot cooked rice |
Directions:
1. Heat 1 tablespoons oil in large skillet. Add chicken and stir-fry until browned. Remove chicken and set aside.
2. Heat remaining oil in same skillet. Add vegetables and garlic powder and stir-fry until vegtables are tender-crisp. Return chicken to skillet.
3. Add soup, soy sauce and vinegar. Heat to a boil. Stir well. Serve over rice.
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