Thursday, July 10, 2008

chicken stir-fry

way too easy to make. I got this one off a Campbell's soup when we were first married and it is always a quick weeknight meal to prepare!

1 lb chicken breasts skinless/boneless cut into thin strips or just into cubes
2 tbsp vegetable oil
1 bag(16oz) frozen veggie combination thawed
1/2 tsp ground ginger
1/4 tsp garlic powder
2 tbsp soy sauce
1 tbsp white vinegar
1 can tomato soup

- heat 1 tbsp of oil & brown chicken(seasoned with salt & pepper) in skillet. remove from pan
-heat remaining oil in skillet stir -fry veggies over medium heat with ginger & garlic till tender crisp-maybe 1-2 minutes
-add soup, soy & vinegar. heat to boiling return chicken to skillet. heat through
-now the recipe says to serve over rice I can only assume at this point we were out of rice the first time I made it because we always serve it over spaghetti noddles

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