asian chicken and rice
Lunch
Asian Chicken and Rice
Light stir-fry style dish combining chicken, veggies, rice, and Asian sauces. Quick, balanced, and family-friendly.
Ingredients
- 1 tablespoon vegetable oil
- 4 skinless, boneless chicken breasts
- 1 (10.75 ounce) can campbell's® condensed golden mushroom soup
- 1 1/2 cups water
- 1 (1.25 ounce) package teriyaki seasoning mix
- 1 (16 ounce) package frozen stir- fry vegetables
- 1 1/2 cups uncooked instant white rice
Directions
- Heat oil in skillet. Add chicken and cook until browned. Remove chicken.
- Add soup, water, seasoning mix and vegetables. Heat to a boil. Stir in rice. Top with chicken. Cover and cook over low heat 5 min. or until done.
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