Asian Chicken Skillet
Served over rice, this speedy skillet dish features golden chicken breasts, broccoli and a creamy ginger-soy sauce. It's really tasty!
serves
4
people
Ingredients
cost per recipe: $7.78
The price is determined by the national average.
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1
cup uncooked long grain white rice
-
1 1/4
pounds boneless, skinless chicken breast
-
2
tablespoons vegetable oil
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2
cups broccoli florets
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2
cloves garlic, minced
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1
can (10 1/2 ounces) Campbell’s® Condensed Cream of Chicken Soup or Campbell's® Condensed 98% Fat Free Cream of Chicken Soup
-
1/2
cup water
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2
tablespoons soy sauce
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1/2
teaspoon ground ginger
How to Make It
Step 1
Cook the rice according to the package directions. While the rice is cooking, season the chicken as desired. Heat 1 tablespoon oil in a 12-inch skillet over medium-high heat. Add the chicken and cook for 3 minutes on one side, then turn and cook another 3 minutes or until well browned (to prevent sticking- make sure the skillet and oil are hot before adding the chicken). Remove the chicken from the skillet.
Step 2
Heat the remaining 1 tablespoon oil in the skillet over medium heat. Add the broccoli and garlic and cook and stir for 1 minute. Add the soup, water, soy sauce and ginger and heat to a boil. Reduce the heat to low. Return the chicken to the skillet. Cover and cook for 10 minutes or until the chicken is cooked through. Season to taste.
Step 3
Serve the chicken and broccoli mixture over the rice.
