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Honey Garlic Chicken
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| Prep Time: 10 min Cook Time: 20 min Ingredients | |
| 1/2 tbsp (7 mL) | canola oil |
| 1 lb (500 g) | boneless, skinless chicken breasts, cut into 1" (2.5 cm) cubes |
| 2 cups (500 mL) | red, green and yellow peppers, cut into 1/2" (1 cm) pieces |
| 1 cup (250 mL) | onion, cut into 1/2" (1 cm) pieces |
| 1 can (10 oz/284 mL) CAMPBELL'S® Condensed Tomato Soup | |
| 1 can (14oz/398 mL) | pineapple tidbits, well drained |
| 1/4 cup (60 mL) | honey |
| 1½ tbsp (20 mL) | less sodium soy sauce |
| 2 cloves | garlic, minced |
| 1 1/2 tsp (7 mL) | grated fresh ginger root |
| 3 cups (750 mL) | hot cooked rice |
Directions
1. Brown chicken well on all sides in heated oil at medium-high heat in large skillet. Add peppers and onion and stir and cook for 3 minutes.
2. Add soup, pineapple, honey, soy sauce and garlic. Heat to a boil. Reduce heat and simmer until chicken is cooked through – about 5 minutes. Stir in ginger.
3. Serve over hot cooked rice.
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