Asian Chicken Stir-Fry

Campbell's Asian Chicken Stir-Fry Recipe

A can of golden mushroom soup and a bag of frozen veggies combine to make this savory chicken stir-fry quick, easy and delicious.  It's a great solution when you're not sure what to make for dinner.

At a glance


10 min.


30 min.



Servings: 1 cup each

Cook: 20 min.

Made With

  • Campbell’s® Condensed Golden Mushroom Soup

    Campbell’s® Condensed Golden Mushroom Soup

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What You'll Need

1 tablespoon vegetable oil
1 pound skinless, boneless chicken breast halves, cut into strips
1 can (10 3/4 ounces) Campbell’s® Condensed Golden Mushroom Soup
2 tablespoons soy sauce
1 teaspoon garlic powder
16 ounces bag frozen harvest vegetable blend (broccoli, carrots, red peppers, onion, mushrooms, sugar snap peas)
4 cups hot cooked white rice

How to Make It

  • 1

    Heat the oil in a 10-inch skillet over medium-high heat.  Add the chicken and stir-fry until well browned.

  • 2

    Stir the soup, soy sauce and garlic powder in the skillet and heat to a boil.  Reduce the heat to low.  Stir in the vegetables.  Cook until the vegetables are tender-crisp, stirring often.  Serve the chicken mixture over the rice.

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