Campbell's Oriental Chicken with Carrots

By á-643

Ingredients

• 2 tbsp (25 ml) vegetable oil
• 1 lb skinless, boneless chicken breasts, cut into strips
• 4 medium carrots, thinly sliced
• 1 can Campbell's Condensed Cream of Chicken Soup
• 3 tbsp (45 ml) water
• 1 tbsp (15 ml) soya sauce
• 2 green onions, sliced

Preparation

Step 1

1. In large skillet over medium-high heat, heat half of the oil. Stir-fry chicken until no longer pink. Remove from skillet; set aside.

2.In same skillet over medium heat, heat remaining oil. Stir-fry carrots until tender-crisp.

3. Stir in soup, water, soya sauce and onions. Bring to boil. Return chicken to skillet. Heat through, stirring occasionally. Serve over rice and garnish with green onion, if desired.