1 tbsp Vegetable oil
1 lb Boneless, skinless chicken thighs or breasts, cut into strips
1 small Onion, cut into 1" squares
1 medium Green or sweet red pepper, cut into 1" squares
10 1/4 oz Campbell's Cream of Broccoli Soup
3 tbsp Water
1 tbsp Soy sauce
Hot cooked rice
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In a 10-inch skillet over medium-high heat, in hot oil, cook chicken, 1/2 at a time until browned. Add onion and peppers. Cook for 5 minutes or until vegetables are tender-crisp.
Stir in soup, water and soy sauce. Heat to boiling. Reduce heat to low. Cover, simmer for 5 minutes or until vegetables are tender. Serve over rice.
Makes 4 servings.
Posted by Stephen Ceideberg; October 14 1992.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/cberg2.zip
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