The right combination of convenient ingredients like frozen vegetables, teriyaki seasoning mix and instant rice make this super-easy chicken stir-fry absolutely delicious.
cost per recipe: $8.12
The price is determined by the national average.
tablespoon vegetable oil
pounds skinless, boneless chicken breast halves
can (10 1/2 ounces) Campbell’s® Condensed Golden Mushroom Soup
package (1.25 ounces) teriyaki seasoning mix
bag (16 ounces) frozen Asian stir fry vegetables
cups uncooked instant white rice
Heat the oil in a 10-inch skillet over medium-high heat. Add the chicken and cook for 10 minutes or until well browned on both sides. Remove the chicken from the skillet.
Stir the soup, water, seasoning mix and vegetables in the skillet and heat to a boil. Stir in the rice. Return the chicken to the skillet. Reduce the heat to low. Cover and cook for 5 minutes or until the chicken is cooked through and the rice is tender.
(10 1/2 ounces) Campbell’s® Condensed Golden Mushroom Soup
August 5, 2013
We did it a little different. We cooked the chicken all the way through and set aside, then stir fried the vegetables. I couldn't find the teriyaki seasoning so we used a half a cup of teriyaki marinade and only one cup of water mixed that with the soup. Poured of the veggie, added the chicken back in heated to a boil and then added the rice and simmered until the rice was done. My two year old had 3rds!
May 11, 2013
I made this for dinner and my husband ate two servings. I did not have the Golden Mushroom so I just used the regular mushroom soup and added a little soy sauce. I also sliced baby portabella mushrooms and added them. It was a big hit and I will definately cook this again.
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