June 3, 2009

Asian stir fry

1 tbsp. veggie oil
1 lb. boneless chicken breasts or tenders cut into strips
1 can Golden Mushroom Soup
3 tbsp. soy sauce
1 tsp. garlic powder
1 bag (16 oz) any frozen vegetable combination, thawed
4 cups hot cooked rice

HEAT oil in skillet. Add chicken and stir-fry until browned and juices evaporate.

ADD soup, soy sauce, and garlic powder. Heat to a boil. Add vegetables and cook until tender-crisp.


SERVE over rice. Serves about 4.

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