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Creamy Chicken Stir Fry
2 tablespoons vegetable oil
1 pound skinless, boneless chicken breasts, cut into strips
3 cups cut-up vegetables
1 can cream of mushroom soup
1/4 cup water
1 tablespoon soy sauce
4 cups hot cooked rice
In skillet over medium-high heat, heat half the oil.
Add chicken in 2 batches and stir fry until browned. Set chicken aside.
Add remaining oil.
Add vegetables and stir fry over medium heat until tender-crisp.
Add soup, water and soy sauce. Heat to a boil.
Return chicken to pan and heat through.
Serve over rice.
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