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!
cost per recipe: $8.52
The price is determined by the national average.
tablespoons vegetable oil
pound skinless, boneless chicken breast halves, cut into strips
cups fresh cut up vegetables (broccoli, celery, peppers, carrots)
teaspoon garlic powderor 2 cloves garlic minced
can (10 3/4 ounces) Campbell’s® Condensed Tomato Soup
tablespoons soy sauce
teaspoon apple cider vinegar
cups hot cooked white rice
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.
Heat the remaining oil in the skillet. Add the vegetables and garlic powder and stir-fry until the vegetables are tender-crisp.
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.