Tuesday, August 11, 2009

Asian Chicken Stir-Fry

I'm sure you could add garden zucchinis to this one. It is a "throw-in-any-veggies-you'-ve-got" with an easy sauce. And, with it all done in one frying pan (and a rice cooker), it doesn't heat the kitchen too much on a hot summer night.
1 Tbls Vegetable Oil
1 Lb. Chicken Strips
1 can (10 3/4 oz) "Golden Mushroom Soup"
3 Tbls Soy Sauce
1 tsp Garlic Powder
1 bag frozen veggies
(or whatever: i.e. 1 cup broccoli, 1 fresh green pepper,
1 sliced/diced zucchini, 1 white onion)
4 Cups hot cooked Rice
Heat: Oil in Skillet
Brown: Chicken
Add: Soup, Soy Sauce, Garlic Powder
Heat to a Boil
Add: Veggies
Cook: until tender-crisp
Serve over Rice

1 comment: