Tomato Chicken Stir-Fry

Tomato Chicken Stir-Fry


"Tomato sauce made tangy with soy sauce and vinegar seasons stir-fried vegetables and chicken strips."


20 m servings
Serving size has been adjusted!

Original recipe yields 4 servings


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


  • TIP
  • *Use a combination of broccoli flowerets, carrots cut in matchstick-thin strips and red or green pepper strips.
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  1. 20 Ratings


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....

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 agai...

I made this tonight with tilapia and it was great

I made this tonight for me and my boyfriend. It was excellent. I followed the recipe and used carrots, broccoli, mushrooms, red & yellow pepper, spring onions and onion, I added 1 tspn of chile ...

I use beef instead of chicken and my family loves it.

Great recipe. After reading some of the reviews, I was a little leary, but it worked out well. I used a combination of frozen stir fry veggies, and cut up peas and carrots, and cut up some fresh...

i didnt add quite as much tomato sauce as it called for and added some extra spices like red pepper flakes and paprika. my family loved it but you probably wouldnt like it if your not a big fan ...

i did not care for this recipe. Hopefully the next one will be alot better my family love stir fry.

Very good!!!! Quick and easy for busy people. Also healthy.