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Prep Time: 0 Minutes Cook Time: 20 Minutes |
Ready In: 20 Minutes Servings: 4 |
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Tomato sauce made tangy with soy sauce and vinegar seasons stir-fried vegetables and chicken strips. Ingredients:
2 tablespoons vegetable oil |
1 pound skinless, boneless chicken breast, cut into strips |
3 cups cut-up vegetables |
1/2 teaspoon garlic powder |
1 (10.75 ounce) can campbell's® condensed tomato soup |
2 tablespoons soy sauce |
1 teaspoon vinegar |
4 cups hot cooked rice |
Directions:
1. Heat 1 tablespoon oil in skillet. Add chicken and stir-fry until browned. Remove chicken.
2. Heat remaining oil. Add vegetables and garlic powder and stir-fry until tender-crisp.
3. Add soup, soy and vinegar. Heat to a boil. Return chicken to skillet and heat through. Serve over rice.
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