Monday, October 22, 2012

Make-It Monday

Garden Chicken Stir Fry
source:  Campbell's
Calories:  230
Prep Time:  5 min
Cook Time: 25 min

1 Lb   Chicken Breast Strips
3 cups   Fresh, cut up veggie mix
1 1/4 cup   Chicken Broth
1 Tbsp   Soya Sauce
2 Tbsp   Corn Starch
1 tsp   Garlic Powder
1/2 tsp   ground ginger
4 cups   cooked rice noodles

Cook chicken & set aside. Cook veggies until tender crisp. Reduce heat to medium. Add mixture of broth, soya sauce, cornstarch, garlic & ginger. Heat to boil. Return chicken to skillet. Reduce heat to low. Simmer until desired thickness. Serve over noodles.

**Sorry for another Stir Fry recipe. This one is quite delicious as well. We eat it quite often. I buy those big packs of ichiban style noodles and serve it with those!


  1. I made your pepper steak recipe from a couple weeks ago and had it on baked potatoes and it was delicious!! And so much faster than the 3 hour pepper steak recipe I have. Thanks!

    1. I'm glad you liked it. I was wondering if it would be good with baked potatoes, so that is good to hear!