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Tomato Chicken Stir-Fry
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Prep Time: 10 min Cook Time: 20 min Ingredients | |
2 tbsp (30 mL) | canola oil |
4 (about 1 lb/500 g) | boneless, skinless chicken breasts, cut into strips |
3 cups (750 mL) | fresh cut-up vegetables |
4 cloves | garlic, minced |
1 can (284 mL) CAMPBELL'S® Condensed 25% Less Salt Tomato Soup | |
2 tbsp (30 mL) | Less Salt soy sauce |
1 tsp (5 mL) | vinegar |
4 cups (1 L) | hot cooked rice, made without salt |
Directions
1. Heat half of oil in skillet. Add chicken and stir-fry until well browned. Remove chicken and set aside.
2. Heat remaining oil. Add vegetables and garlic. Stir-fry until tender-crisp.
3. Add soup, soy sauce and vinegar. Heat to a boil. Return chicken to skillet and heat through. Serve over rice.
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