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07-11-2006, 11:21 PM
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Quick Chicken Vegetable Stir-Fry
Quick Chicken Vegetable Stir-Fry
1 tbsp. vegetable oil 3/4 lb. skinless, boneless chicken breasts, cut into strips 1 lb. frozen vegetables or 4 cups cut-up fresh vegetables 1 can Campbell's Condensed Cream of Chicken Soup 1/3 cup water 1 tbsp. Soy sauce 2 green onions, sliced 4 cups hot cooked rice 1) In large non-stick skillet over medium-high heat, heat oil. Stir fry chicken until no longer pink. Remove from skillet; set aside. 2) In same skillet over medium heat, stir fry vegetables for 5-7 minutes or until tender-crisp. 3) Stir in soup, water, soya sauce and green onions. Bring to boil. Return chicken to skillet. Heat through, stirring occasionally. Serve over rice. Serves 4     
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