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!
cost per recipe: $6.40
The price is determined by the national average.
tablespoon vegetable oil
cloves garlic, minced
pound skinless, boneless chicken breast halves, cut into strips
ounces (1 bag) frozen vegetable blend (broccoli, carrots, red peppers, onion, mushrooms, sugar snap peas), thawed and drained
can (10 1/2 ounces) Campbell’s® Condensed Cream of Celery Soup or Campbell's® Condensed 98% Fat Free Cream of Celery Soup
tablespoon soy sauce
green onion, sliced (about 1/4 cup)
cup long grain white rice, cooked according to package directions (about 3 cups)
cup crunchy Asian noodlesor fried wonton strips
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.