Tomato Chicken Stir-Fry

Campbell's Tomato Chicken Stir-Fry Recipe

Try this delicious stir-fry of chicken and tender-crisp vegetables coated with a sauce that gets a zing from tomato soup, soy sauce and vinegar - it's so much better than take-out!

At a glance


20 min.


45 min.



Servings: 1 cup each

Cook: 25 min.

Made With

  • Campbell’s® Condensed Tomato Soup

    Campbell’s® Condensed Tomato Soup

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What You'll Need

2 tablespoons vegetable oil
1 pound skinless, boneless chicken breast halves (about 1 pound), cut into strips
3 cups fresh cut up vegetables (broccoli, celery, peppers, carrots)
1/2 teaspoon garlic powder or 2 cloves garlic minced
1 can (10 3/4 ounces) Campbell’s® Condensed Tomato Soup
2 tablespoons soy sauce
1 teaspoon apple cider vinegar
4 cups hot cooked white rice

How to Make It

  • 1

    Heat 1 tablespoon oil in a 10-inch skillet over medium-high heat.  Add the chicken and stir-fry until well browned.  Remove the chicken from the skillet.

  • 2

    Heat the remaining oil in the skillet.  Add the vegetables and garlic powder and stir-fry until the vegetables are tender-crisp.

  • 3

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

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