Wednesday, May 8, 2013


Cooked brown or long-grain rice for 4 servings
1 tbsp canola oil
1 lb chicken breast strips
1 small yellow onion, chopped coarsely
1 medium-size red bell pepper
1 can cream of broccoli or mushroom soup
3 tbsp water
1 tbsp soy sauce
green onion to garnish
soy sauce for serving

In a large skillet, over medium-high heat, cook the chicken until browned in the canola oil.

Add the onion and bell pepper to the chicken in the skillet; cook 5 minutes or until the veggies are tender and chicken is no longer pink inside.

Stir the soup, water, and 1 tablespoon of soy sauce into the mixture; heat to boiling.  Reduce the heat to low, cover, and cook another 5 minutes.  Stir occasionally during this 5 minutes.

Serve over the rice.  Garnish with the green onion and serve with soy sauce, if desired.

Yield: 4 servings

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