Chunky Chicken Stir-Fry

The ingredients for this simple stir-fry might very well be in your
kitchen right now! It's a perfect dish for busy weeknight suppers.

Chunky Chicken Stir-Fry
from Campbell's Kitchen

Prep Time: 10 min.
Cook Time: 20 min.

1 tablespoon vegetable oil
4 skinless, boneless chicken breast halves (about 1 pound), cut into strips
1 can (19 ounces) Campbell's® Chunky™ Savory Vegetable Soup
1 cup frozen stir-fry *or* other mixed vegetable combination, thawed
2 teaspoons soy sauce
2 teaspoons cornstarch
2 packages (3 ounces *each*) oriental flavor ramen noodle soup

1. Heat the oil in a 10-inch skillet over medium-high heat. Add the
chicken and stir-fry until well browned. Remove the chicken from the
skillet.

2. Stir the vegetable soup, vegetables, soy sauce and cornstarch in the
skillet. Return the chicken to the skillet. Cook and stir until the
mixture boils and thickens.

3. Prepare the ramen noodle soup according to the package directions.
Drain off the liquid. Serve the chicken mixture over the noodles.

/Tip*:*/ To thaw the frozen vegetables, microwave on HIGH for 2 minutes
or until thawed.

Makes: 4 servings (about 1 cup each).

Kitchen Clip
                        If you have vegetables in the fridge, like zucchini or bell peppers,
feel free to use them here with the frozen vegetables. And if you don't
have ramen noodles, try using thin spaghetti, linguine or cooked rice
instead.
Received on Wed Aug 4 13:37:09 2010