Subject: Campbell's Quick & Creamy Chicken Stir-Fry
From: Unicorn (unicorn@indenial.com)
Date: Tue Feb 26 2002 - 18:13:33 EST
Food for Thought:
It's easier to put on slippers than to carpet the whole world.
(Al Franken)
Recipe of the Day:
Stir-frying is super fast and full of flavor when Campbell's does
the cooking. See for yourself with our Quick & Creamy Chicken
Stir-Fry--a delicious blend of Campbell's Cream of Mushroom Soup,
Swanson Premium Chunk Chicken Breast and vegetables.
Campbell's Quick & Creamy Chicken Stir-Fry
Prep/Cook Time: 20 min.
1 tbsp. vegetable oil
3 cups cut-up vegetables*
1 can (10 3/4 oz.) Campbell's Cream of Mushroom or 98% Fat Free
Cream of Mushroom Soup
1/4 cup water
1 tbsp. soy sauce
2 cans (5 oz. each) Swanson Premium Chunk White Chicken
4 cups hot cooked rice
HEAT oil in skillet. Add vegetables and stir-fry until
tender-crisp.
ADD soup, water, soy and chicken and heat through. Serve over
rice. Serves 4.
*Use a combination of broccoli flowerets, sliced carrots and
green or red pepper strips.
Shopping List:
1 can (10 3/4 oz.) Campbell's Cream of Mushroom or 98% Fat Free
Cream of Mushroom Soup
2 cans (5 oz. each) Swanson Premium Chunk White Chicken, drained
Rice
Vegetable oil
Soy sauce
Broccoli
Carrots
Green or red pepper
Kitchen Clip:
Believed to be one of the world's oldest condiments, soy sauce
originated in China more than 2,500 years ago as a salty paste of
fermented grains, including soybeans, that was used as a
seasoning. Today soy sauce is a key ingredient in many Asian
cuisines, as well as a popular component of sauces and marinades
in Western cuisine.
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