Campbells Honey Garlic Chicken Stir Fry Food

CAMPBELL'S® HONEY GARLIC CHICKEN STIR-FRY

Steps:

• In a medium pot, combine 2 1/2 cups (625 mL) broth with rice. Bring to a simmer; reduce heat, cover, and cook for 15 to 20 minutes or until the broth is absorbed. Fluff with a fork, cover, and keep warm.
• In a small bowl, whisk together remaining broth, honey, soy sauce, and cornstarch; set aside.
• In a large non-stick skillet heat oil over medium-high, saute chicken 3 to 5 minutes, until no pink remains. Add broccoli, carrot, and red onion; stir-fry 3 to 5 minutes, or until tender.
• Whisk broth mixture. Add to skillet and bring to a simmer. Cook 1 to 2 minutes, stirring frequently, or until sauce thickens. Serve with prepared white rice.

CREAMY CHICKEN STIR-FRY

Steps:

• In a large non-skillet, saute the chicken.
• Salt and pepper to taste.
• Add the vegetables and cook until they are tender.
• Cook the pasta according to package directions.
• Drain, cover and set aside.
• In a large saucepan, melt the butter or margarine and blend in flour.
• Gradually stir in the chicken broth and half-and-half.
• Cook over medium low heat, stirring constantly, until the sauce begins to thicken.
• Add garlic salt and ground black pepper to taste.
• Blend in the mozzarella and cheddar and continue heating, stirring constantly, until the cheeses melt.
• Stir in the chicken/vegetable mixture and heat thoroughly.
• Toss with the cooked pasta and top with grated Parmesan cheese, if desired.

CAMPBELL'S CREAMY CHICKEN STIR FRY

Steps:

• Spray skillet with cooking spray (or use 1 tbsp oil) and heat over medium-high heat 1 minute.
• Stir-fry chicken in 2 batches until browned.
• Remove from pan and set chicken aside.
• Remove pan from heat.
• Spray with cooking spray (or add more 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 hot rice.

CAMPBELL'S® HONEY GARLIC CHICKEN STIR-FRY

Steps:

• In a medium pot, combine 2 1/2 cups (625 mL) broth with rice. Bring to a simmer; reduce heat, cover, and cook for 15 to 20 minutes or until the broth is absorbed. Fluff with a fork, cover, and keep warm.
• In a small bowl, whisk together remaining broth, honey, soy sauce, and cornstarch; set aside.
• In a large non-stick skillet heat oil over medium-high, saute chicken 3 to 5 minutes, until no pink remains. Add broccoli, carrot, and red onion; stir-fry 3 to 5 minutes, or until tender.
• Whisk broth mixture. Add to skillet and bring to a simmer. Cook 1 to 2 minutes, stirring frequently, or until sauce thickens. Serve with prepared white rice.