CREAMY CHICKEN STIR FRY

INGREDIENTS:


1 Red Bell Pepper

1 Green Bell Pepper

1 Onion

1 Head of Broccoli

10 Baby Carrots

1 Stalk Celery

1 Cup Mushrooms (Optional)

1 Can Cream of Chicken Soup (10 oz.)

2 Tablespoon Soy Sauce

2 Tablespoon White Vinegar

3 Tablespoon Sugar

2 Tablespoon Oil (for pan)

DIRECTIONS:

Wash all vegetables and cut them into the desired sizes..   

  Put soup in a medium size mixing bowl.. 
Put the soy sauce and vinegar into the empty soup can
stir to get all the extra soup out of the can..
 Stir the liquids into the bowl of soup. 
 Add sugar and mix well

  In a large frying pan or wok, heat the oil until hot. 

  Add the carrots and broccoli, cook for about 5  minutes.. 

  Add the rest of the vegetables, cook for another 5 minutes... 

  When the vegetables are cooked to your desired crispness,
add the soup mixture and stir to coat all the vegetables..

Heat until the liquid mixture is hot..  If you want less liquid, let it boil down a little... 

  Serve over rice..   

Makes 4 generous servings.. 

 

Note: You can add other vegetables, such as sugar peas, etc.

You can also substitute a can of beef gravy instead of
the cream of chicken soup, and make it a beef stir fry..
You can also substitute cream of mushroom soup
instead of the cream of chicken soup to make it a vegetarian stir fry...

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