Best Campbells Honey Garlic Chicken Stir Fry Recipes

HONEY-GARLIC CHICKEN STIR-FRY

Honey-Garlic Chicken Stir-Fry image

Honey-garlic chicken stir-fry--yeah, it's that good!

Provided by Alisa Provost

Time 30m

Yield 5

Number Of Ingredients 10

Ingredients

2 tablespoons olive oil
1 pound skinless, boneless chicken breasts, cut into 1-inch pieces
7 cloves garlic, sliced, or to taste
salt and ground black pepper to taste
4 tablespoons honey, or to taste
4 tablespoons soy sauce, divided, or to taste
2 (16 ounce) packages frozen Asian vegetable medley
1 cup sliced mushrooms
3 cups water
3 cups instant white rice (such as Minute®)

Steps:

Heat oil in a wok over medium heat. Add chicken and garlic, and season with salt and pepper. Cook and stir until chicken is browned, about 5 minutes. Add honey and 1 tablespoon soy sauce; stir to coat chicken. Transfer chicken to a plate, leaving juices in the wok.
Add frozen vegetables, mushrooms, and remaining soy sauce to the wok. Cook and stir over medium heat until vegetables are crisp on the outside and tender on the inside, about 7 minutes.
Stir chicken back into the wok and cook until no longer pink in the centers and sauce has reduced, 5 to 10 minutes.
Meanwhile, stir water and rice together in a microwave-safe bowl. Cover and cook in the microwave on high until water is fully absorbed, about 5 minutes.
Serve chicken and vegetables over hot rice.

Nutrition Facts : Calories 548.1 calories, Carbohydrate 88 g, Cholesterol 51.7 mg, Fat 9.1 g, Fiber 8.7 g, Protein 30.9 g, SaturatedFat 1.6 g, Sodium 864 mg, Sugar 14.3 g

CAMPBELL'S CREAMY CHICKEN STIR FRY

Campbell's Creamy Chicken Stir Fry image

Make and share this Campbell's Creamy Chicken Stir Fry recipe from Food.com.

Provided by PanNan

Categories Chicken

Time 25m

Yield 4 serving(s)

Number Of Ingredients 7

Ingredients

1 lb boneless skinless chicken breast, cut in bite size pieces
3 cups fresh stir fry vegetables (like broccoli, carrots, red peppers, mushrooms, snowpeas, etc.) or 3 cups frozen stir fry vegetables (like broccoli, carrots, red peppers, mushrooms, snowpeas, etc.)
1 (10 1/2 ounce) can condensed cream of mushroom soup (or golden mushroom soup)
1/4 cup water
1 tablespoon soy sauce
4 cups cooked rice
1/2 teaspoon sambal oelek (optional)

Steps:

Spray skillet with cooking spray (or use 1 tbsp oil) and heat over medium-high heat 1 minute.
Stir-fry chicken in 2 batches until browned.
Remove from pan and set chicken aside.
Remove pan from heat.
Spray with cooking spray (or add more oil).
Add vegetables and stir-fry over medium heat until tender crisp.
Add soup, water and soy sauce.
Heat to a boil.
Return chicken to pan and heat through.
Serve over hot rice.