Wednesday, October 14, 2009

Asian Chicken Stir-Fry

I am very behind on my recipe posts with many photos waiting to be posted. I'll try to catch up soon, which means many recipes to come.

I found this recipe years ago in Campbell's Soup recipes booklet. Incredibly easy and quick with a thick sauce that isn't like your usual stir-fry.

Asian Chicken Stir-Fry
1 T. vegetable oil
1 lb. skinless, boneless chicken breasts, cut into strips
1 can condensed Golden Mushroom Soup
2 T. soy sauce
1 t. garlic powder
1 bag (16 oz.) any frozen vegetable combination
4 c. hot cooked rice

Heat oil in skillet. Add chicken and stir-fry until browned.

Add soup, soy and garlic. Heat to a boil. Add vegetables and cook until tender-crisp. Serve over rice.


  1. I am new to your blog, but I love it. I am trying to go thru everything and it is just awesome. I alos turned my sister on to it. This looks quick and easy.

  2. By the way, I made your Baby Shortbread Bites and will be posting them tomorrow, so please look for it :)

  3. Oh, boy I know exactly what you mean about being behind! I have recipes to blog about that include fruit no longer in season!

    This looks good and my kiddos love Asian inspired food. I'm gonna hunt down that soup. Thanks for sharing and bring on the recipes!

  4. This looks delicious and easy! That's my way to cook!


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