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Ginger Chicken with Vegetables

An image of prepared Ginger Chicken with Vegetables showing chicken breast, broccoli, snap peas, ginger, Campbell's® Condensed Unsalted Tomato Soup, soy sauce and rice wine vinegar.
  • prep time: 10 min
  • total time: 25 min
  • serves: 4 people
  • calories: 287 1 serving

Tomato-based sauces are great because they're so versatile.  A few ingredient additions and you can have an amazing Asian skillet sauce, like this one for Ginger Chicken & Vegetables.  Just add pantry-staples ginger, soy sauce and sesame oil to the condensed tomato soup base, then simmer with chicken breast and vegetables.  It's a no-brainer way to get a delicious dinner on the table in 25 minutes.  You can even customize Ginger Chicken with Vegetables depending on what you have on hand.  Want to use boneless chicken thighs instead?  Go ahead.  Want to use up the vegetables that are in your crisper?  That works, too!  Serve in bowls over hot cooked rice for a homemade meal that's way better than takeout!


  • 1 1/4 pounds boneless, skinless chicken breast, cut in strips
  • 3 teaspoons sesame oil
  • 3 cups cut up fresh vegetables (we like broccoli and snap peas)
  • 1 tablespoon minced peeled ginger root
  • 1 can (10 3/4 ounces) Campbell's® Condensed Unsalted Tomato Soup
  • 1 tablespoon less sodium soy sauce
  • 1 tablespoon rice wine vinegar


  • Tips

    • For a savory-sweet teriyaki flavor, stir in 1 tablespoon packed brown sugar with the soup.
    • For heat, stir in 2 teaspoons gochujang with the soup.
    • You can substitute 1 teaspoon ground ginger for the fresh ginger.  Just, add to the skillet with the soup.
  • Step 1

    Season the chicken with salt and pepper.  Heat 2 teaspoons sesame oil in a 12-inch skillet over medium-high heat.  Add the chicken and cook for 3 minutes.  Remove the chicken from the skillet.

  • Step 2

    Heat the remaining 1 teaspoon sesame oil in the skillet.  Add the vegetables and cook for 3 minutes.  Add the ginger and cook and stir for 30 seconds.

  • Step 3

    Stir in the soup, soy sauce and vinegar.  Return the chicken to the skillet and stir to coat.  Cover and cook over medium heat for 5 minutes or until the chicken is done.  Serve with hot cooked rice, if desired. 

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Calories 287
Total Fat 7 g
Sat. Fat 2 g
Trans Fat 0 g
Cholesterol 91 mg
Sodium 233 mg
Total Carb 17 g
Dietary Fiber 3 g
Sugar 9 g
Protein 35 g
Vitamin D 0 %DV
Calcium 3 %DV
Iron 8 %DV
Potassium 20 %DV

This nutritional information refers to each serving of the entire recipe and not just the products used as ingredients.