It couldn't be easier to get this savory stir-fry on the table, because it uses canned chicken and whatever vegetables you have on hand. No need for take-out tonight!
cost per recipe: $9.02
Stir the cornstarch, 1 cup broth, soy sauce and ginger in a small bowl until the mixture is smooth.
Heat the vegetables and remaining broth in a 10-inch nonstick skillet over medium-high heat to a boil. Reduce the heat to low. Cover and cook for 5 minutes or until the vegetables are tender-crisp.
Stir the cornstarch mixture in the skillet. Cook and stir until the mixture boils and thickens. Stir in the chicken and cook until the mixture is hot and bubbling. Serve the chicken mixture over the rice.
Easy to make
I don't care much for canned chicken, so I used a package of cooked, sliced chicken instead. Next time, I might try teriyaki sauce for a change of pace.
Quick Chicken Stir-Fry
Very quick and easy. Used one red pepper and one green pepper, gave it a lot of flavor. I also used sliced chicken breasts instead of canned chicken! My fiancée and parents loved it!!!!!!
I tried this meal tonight for the first time and I must say this was a great meal! Super easy to make and very tasty. My picky boyfriend loved it...would highly recommend! Thanks Campbells!!
Very tasty, especially using Nishiki rice.
This nutritional information refers to each serving of the entire recipe and not just the products used as ingredients.