Lowfat Asian Chicken Stir-Fry

Quick-cooking and satisfying, stir-fries are an ideal dinner choice any
day of the week. With recipes like this one, you'll never need take-out
again!

Lowfat Asian Chicken Stir-Fry
from Campbell's Kitchen

Prep Time: 15 min.
Cook Time: 25 min.

Vegetable cooking spray
2 cups broccoli florets
1 medium green *or* red pepper, cut into 2-inch-long strips (about 1 1/2
cups)
4 skinless, boneless chicken breast halves (about 1 pound), cut into strips
1 can (10 1/2 ounces) Campbell's® Fat Free Chicken Gravy
1 tablespoon soy sauce
1/4 teaspoon ground ginger
4 cups hot cooked rice, cooked without salt

1. Spray a 10-inch skillet with the cooking spray and heat over
medium-high heat for 1 minute. Add the broccoli and pepper and stir-fry
until tender-crisp. Remove the vegetables from the skillet.

2. Remove the skillet from the heat. Spray the skillet with the cooking
spray and heat over medium-high heat for 1 minute. Add the chicken and
stir-fry until well browned. Remove the chicken from the skillet.

3. Stir the gravy, soy sauce and ginger in the skillet and heat to a
boil. Return the vegetables and chicken to the skillet and cook until
the chicken is cooked through. Serve the chicken mixture over the rice.

Makes: 4 servings (about 1 cup each).

Kitchen Clip
Don't be afraid to change up the vegetables to suit the season or your
mood. Try sliced mushrooms, chopped asparagus or snow pea pods; for the
best stir-frying results, keep the amount to about 3 1/2 cups total.
Received on Thu May 6 16:35:08 2010