Asian Chicken Stir-Fry
Cooking in batches in the same skillet helps blend the flavors and makes cleaning up even easier!
Ingredients
2 cups broccoli florets
1 medium green pepper or red bell pepper, cut into 2-inch-long strips (about 1 1/2 cups)
1 pound skinless, boneless chicken breast halves (about 4 breast halves), cut into strips
1 can (10 1/2 ounces) Campbell’s® Chicken Gravy
1 tablespoon soy sauce
0.25 teaspoon ground ginger
4 cups hot cooked white rice, cooked without salt
1 medium green pepper or red bell pepper, cut into 2-inch-long strips (about 1 1/2 cups)
1 pound skinless, boneless chicken breast halves (about 4 breast halves), cut into strips
1 can (10 1/2 ounces) Campbell’s® Chicken Gravy
1 tablespoon soy sauce
0.25 teaspoon ground ginger
4 cups hot cooked white rice, cooked without salt
Instructions
Spray a 10-inch skillet with vegetable cooking spray and heat over medium-high heat for 1 minute. Add the broccoli and pepper and stir-fry until tender-crisp. Remove the vegetables from the skillet.
Remove the skillet from the heat. Spray the skillet with the cooking spray and heat over medium-high heat for 1 minute. Add the chicken and stir-fry until well browned. Remove the chicken from the skillet.
Stir the gravy, soy sauce and ginger in the skillet and heat to a boil. Return the vegetables and chicken to the skillet and cook until the chicken is cooked through. Serve the chicken mixture over the rice.
Remove the skillet from the heat. Spray the skillet with the cooking spray and heat over medium-high heat for 1 minute. Add the chicken and stir-fry until well browned. Remove the chicken from the skillet.
Stir the gravy, soy sauce and ginger in the skillet and heat to a boil. Return the vegetables and chicken to the skillet and cook until the chicken is cooked through. Serve the chicken mixture over the rice.
Asian Chicken Stir-Fry
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Cooking in batches in the same skillet helps blend the flavors and makes cleaning up even easier!
Instructions
Spray a 10-inch skillet with vegetable cooking spray and heat over medium-high heat for 1 minute. Add the broccoli and pepper and stir-fry until tender-crisp. Remove the vegetables from the skillet.Remove the skillet from the heat. Spray the skillet with the cooking spray and heat over medium-high heat for 1 minute. Add the chicken and stir-fry until well browned. Remove the chicken from the skillet.Stir the gravy, soy sauce and ginger in the skillet and heat to a boil. Return the vegetables and chicken to the skillet and cook until the chicken is cooked through. Serve the chicken mixture over the rice.
Ingredients
2 cups broccoli florets1 medium green pepper or red bell pepper, cut into 2-inch-long strips (about 1 1/2 cups)1 pound skinless, boneless chicken breast halves (about 4 breast halves), cut into strips1 can (10 1/2 ounces) Campbell’s® Chicken Gravy1 tablespoon soy sauce0.25 teaspoon ground ginger4 cups hot cooked white rice, cooked without salt
