Lowfat Asian Chicken Stir-Fry
Recipe from Campbell's

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

Lowfat Asian Chicken Stir-Fry

by 1  person

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    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
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.
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.
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.
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