Easy Asian-Style Chicken & Rice
The right combination of convenient ingredients like frozen vegetables, teriyaki seasoning mix and instant rice make this super-easy chicken stir-fry absolutely delicious.
Ingredients
1 tablespoon vegetable oil
1.25 pounds skinless, boneless chicken breast halves
1 can (10 1/2 ounces) Campbell’s® Condensed Golden Mushroom Soup
1.5 cups water
1 package (1.25 ounces) teriyaki seasoning mix
1 bag (16 ounces) frozen Asian stir fry vegetables
1.5 cups uncooked instant white rice
1.25 pounds skinless, boneless chicken breast halves
1 can (10 1/2 ounces) Campbell’s® Condensed Golden Mushroom Soup
1.5 cups water
1 package (1.25 ounces) teriyaki seasoning mix
1 bag (16 ounces) frozen Asian stir fry vegetables
1.5 cups uncooked instant white rice
Instructions
Heat the oil in a 10-inch skillet over medium-high heat. Add the chicken and cook for 10 minutes or until well browned on both sides. Remove the chicken from the skillet.
Stir the soup, water, seasoning mix and vegetables in the skillet and heat to a boil. Stir in the rice. Return the chicken to the skillet. Reduce the heat to low. Cover and cook for 5 minutes or until the chicken is cooked through and the rice is tender.
Stir the soup, water, seasoning mix and vegetables in the skillet and heat to a boil. Stir in the rice. Return the chicken to the skillet. Reduce the heat to low. Cover and cook for 5 minutes or until the chicken is cooked through and the rice is tender.
Easy Asian-Style Chicken & Rice
The right combination of convenient ingredients like frozen vegetables, teriyaki seasoning mix and instant rice make this super-easy chicken stir-fry absolutely delicious.
Directions
Print
Heat the oil in a 10-inch skillet over medium-high heat. Add the chicken and cook for 10 minutes or until well browned on both sides. Remove the chicken from the skillet.Stir the soup, water, seasoning mix and vegetables in the skillet and heat to a boil. Stir in the rice. Return the chicken to the skillet. Reduce the heat to low. Cover and cook for 5 minutes or until the chicken is cooked through and the rice is tender.
Ingredients
1 tablespoon vegetable oil1.25 pounds skinless, boneless chicken breast halves1 can (10 1/2 ounces) Campbell’s® Condensed Golden Mushroom Soup1.5 cups water1 package (1.25 ounces) teriyaki seasoning mix1 bag (16 ounces) frozen Asian stir fry vegetables1.5 cups uncooked instant white rice
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