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Asian Chicken and Vegetable Stir-Fry

Asian Chicken and Vegetable Stir-Fry

4.67
(3)

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!

serves 4 (about 1 1/2 cups each)

Ingredients

cost per recipe: $5.29

The price is determined by the national average.

  • 1

    tablespoon vegetable oil

  • 2

    cloves garlic, minced

  • 1/2

    pound skinless, boneless chicken breast halves, 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 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 onion, sliced (about 1/4 cup)

  • 1

    cup long grain white rice, cooked according to package directions (about 3 cups)

  • 1/2

    cup crunchy Asian noodlesor fried wonton strips

view nutrition info

How to Make It

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.
Stir the soup, water, soy sauce and green onions in the skillet. Heat until the mixture is hot and bubbling, stirring occasionally.
Serve the chicken mixture over the rice and sprinkle with the crunchy Asian noodles.
Step 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.

Step 2

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

Step 3

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

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Made With
Campbell's® Condensed 98% Fat Free Cream of Celery Soup

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

BUY NOW
Campbell's® Condensed Cream of Celery Soup

Campbell's® Condensed Cream of Celery Soup

BUY NOW

Ratings & Reviews

(3)
  • HollBell

    May 6, 2013

    A definite favorite!

    I love this recipe. It's so easy to make and it tastes great. I tend to leave out the green onions and cover the top in French fried onions but that's just me. I even made it for my mother-in-law who is a great cook and she enjoyed it! Can't wait to make it for my husband when he comes home from overseas!

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  • Noot12

    January 27, 2013

    Best Casserole Ever!!!

    1st dish I ever made and it taste awesome!

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    (0) (0)
  • Shannon J.

    August 15, 2009

    Asian Chicken and Vegetable Stir-Fry

    I make this without the chicken and used canned peas and corn for the vegetable. I use this as a side dish. Delicious!

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