How to Make Asian Chicken Stir Fry
- Heat 1 tablespoon olive oil in a large skillet or wok over medium-high heat.
- Add 1 pound boneless, skinless chicken breast, cut into bite-sized pieces. Stir-fry for 5-7 minutes, until cooked through and lightly browned.
- Push the chicken to the side of the pan. Most of the chicken juices will evaporate during cooking.
- Add 1 cup Campbell's Asian-style soup (or your favorite), 2 tablespoons soy sauce, and 1 teaspoon minced garlic to the skillet. Bring to a boil.
- Stir in 2 cups of frozen mixed vegetables (peas, carrots, broccoli, etc.). Cook for 3-5 minutes, or until vegetables are tender-crisp, stirring frequently.
- Serve the chicken and vegetable mixture over 2 cups cooked rice. Garnish with chopped green onions (optional).
Chef's Tip for Extra Flavor
Chef's secret: layers of flavor make a dish truly memorable! Consider what a little extra something could bring – perhaps a touch of acidity like a good vinegar or citrus zest, a hint of smokiness from paprika, a bit of umami from mushrooms or soy sauce, or a sprinkle of toasted nuts for texture. Experiment and taste as you go!
Nutrition Information (Approximate per serving)
Sodium
41 g
Sugar
12g
Fat
17g
Carbs
3g
