Subject: Creamy Chicken Stir-Fry
From: Unicorn (unicorn@indenial.com)
Date: Wed Sep 11 2002 - 20:44:02 EDT
Stir up flavor magic and cooking ease for dinner tonight with this tasty
teaming of Campbell's(R) Cream of Mushroom Soup, Swanson(R) Premium
Chunk Chicken Breast and traditional Asian ingredients.
Creamy Chicken Stir-Fry
from Campbell's Kitchen
Prep/Cook Time 20 min.
1 tbsp. vegetable oil
3 cups cut-up vegetables *
1 can (10 3/4 oz.) Campbell's(R) 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(R) Premium Chunk Chicken Breast, drained
4 cups hot cooked rice
Directions:
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.
Kitchen Clip:
The origin of soy sauce can be traced back 2,000 years. At that time the
people in Japan, China and Southeast Asia preserved vegetables and meat
with sea salt. The runoffs from these became popular sauces, and early
precursors to the dark soy sauce we know today.
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