Lowfat Asian Chicken Stir-Fry

Campbell's Lowfat Asian Chicken Stir-Fry Recipe

Cooking in batches in the same skillet helps blend the flavors and makes cleaning up even easier.

At a glance


15 min.


40 min.



Servings: about 1 cup each

Cook: 25 min.

Made With

  • Campbell’s® Fat Free Chicken Gravy

    Campbell’s® Fat Free Chicken Gravy

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What You'll Need

2 cups broccoli florets
1 medium green pepper or red bell pepper, cut into 2-inch-long strips (about 1 1/2 cups)
1 pound skinless, boneless chicken breast halves (about 4 breast halves), cut into strips
1 can (10 1/2 ounces) Campbell’s® Fat Free Chicken Gravy
1 tablespoon soy sauce
1/4 teaspoon ground ginger
4 cups hot cooked white rice, cooked without salt

How to Make It

  • 1

    Spray a 10-inch skillet with vegetable cooking spray and heat over medium-high heat for 1 minute.  Add the broccoli and pepper and stir-fry until tender-crisp.  Remove the vegetables from the skillet.

  • 2

    Remove the skillet from the heat.  Spray the skillet with the cooking spray and heat over medium-high heat for 1 minute.  Add the chicken and stir-fry until well browned. Remove the chicken from the skillet.

  • 3

    Stir the gravy, soy sauce and ginger in the skillet and heat to a boil.  Return the vegetables and chicken to the skillet and cook until the chicken is cooked through.  Serve the chicken mixture over the rice.

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