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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


  1. In skillet over medium-high heat, heat half the oil.
  2. Add chicken in 2 batches and stir fry until browned. Set chicken aside.
  3. Add remaining oil.
  4. Add vegetables and stir fry over medium heat until tender-crisp.
  5. Add soup, water and soy sauce. Heat to a boil.
  6. Return chicken to pan and heat through.
  7. Serve over rice.

Serves 4.

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