Tomato Chicken Stir-Fry

16 Reviews

Cook: 20 min
Ready In: 20 min

“Tomato sauce made tangy with soy sauce and vinegar seasons stir-fried vegetables and chicken strips.” - by Campbell's Kitchen

Ingredients

2 tablespoons vegetable oil
1 pound skinless, boneless chicken breast, cut into strips
3 cups cut-up vegetables*
1/2 teaspoon garlic powder
1 (10.75 ounce) can Campbell's® Condensed Tomato Soup
2 tablespoons soy sauce
1 teaspoon vinegar
4 cups hot cooked rice

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Directions

Heat 1 tablespoon oil in skillet. Add chicken and stir-fry until browned. Remove chicken.
Heat remaining oil. Add vegetables and garlic powder and stir-fry until tender-crisp.
Add soup, soy and vinegar. Heat to a boil. Return chicken to skillet and heat through. Serve over rice.

Reviews (16)

Rate This Recipe

Marieclaire0924

Dec. 14, 2010

"Not the biggest fan of this sauce. I made it exactly as the recipe suggested and I was not impressed. After tasting it and not liking it I added ginger and garlic to the sauce and it was better. Proba..." See morebly will not make this again."

alihoo

Jan. 5, 2008

"I made this recipe exactly as written. My family did not prefer the taste of the tomato soup. The soup coated the veggies so that everything appeared red. I will not be making this recipe again. ..." See more"