Lowfat Asian Chicken Stir-Fry

Cooking in batches in the same skillet helps blend the flavors and makes cleaning up even easier.

Recipe from Campbell's
Ingredients
  •  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  10 1/2 ounce can Campbell's® Fat Free Chicken Gravy
  • 1   tablespoon soy sauce
  • 1/4  teaspoon ground ginger
  • 4   cups hot cooked rice, cooked without salt
Related Video
How to Make Grilled Rosemary Chicken

If you are looking to spice up your marinade choice for yout next chicken dish try this grilled rosemary chicken recipe. The lime, rosemary and garlic turns your chicken into a light, tasty summer meal.

Directions
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.
Comments
Back to Top