Asian Chicken and Vegetable Stir-Fry

Campbell's Asian Chicken and Vegetable Stir-Fry Recipe

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!

At a glance

Prep

25 min.

Total

45 min.

Serves

4

Servings: 1 1/2 cups each

Cook: 20 min.

Made With

  • Campbell’s® Condensed Cream of Celery Soup

    Campbell’s® Condensed Cream of Celery Soup

  • Campbell’s® Condensed 98% Fat Free Cream of Celery Soup

    Campbell’s® Condensed 98% Fat Free Cream of Celery Soup

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What You'll Need

1 tablespoon vegetable oil
2 cloves garlic, minced
1/2 pound skinless, boneless chicken breast half, cut into strips
14 ounces (1 bag) frozen harvest vegetable blend (broccoli, carrots, red peppers, onion, mushrooms, sugar snap peas), thawed and drained
1 can (10 3/4 ounces) Campbell’s® Condensed Cream of Celery Soup or Campbell’s® Condensed 98% Fat Free Cream of Celery Soup
1/3 cup water
1 tablespoon soy sauce
2 green onions, sliced (about 1/4 cup)
1 cup long grain white rice, cooked according to package directions (about 3 cups)
1/2 cup crunchy Asian noodles or fried wonton strips

How to Make It

  • 1

    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.

  • 2

    Stir the soup, water, soy sauce and green onions in the skillet. Heat until the mixture is hot and bubbling, stirring occasionally.

  • 3

    Serve the chicken mixture over the rice and sprinkle with the crunchy Asian noodles.

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RID#25432

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