Chicken Stir-Fry

Serves: 4
Total Calories: 779


2 tablespoons vegetable oil
1 pound chicken breast or cooked chicken
1 (16-ounce) bag frozen italian mixed vegetables thawed
1 (10 3/4-ounce) can golden mushroom soup
1 tablespoon soy sauce
1/4 teaspoon garlic powder
4 cups white rice cooked and hot


In a skillet brown chicken in oil. Add vegetables and stir fry over medium heat until tender crisp. Add soup, soy sauce and garlic powder. Increase heat to boil. Serve over rice.

Nutritional Facts:

Serves: 4
Total Calories: 779
Calories from Fat: 87

This Chicken Stir-Fry recipe is from the DVO Recipe Book Cookbook. Download this Cookbook today.

"I must say this is the best recipe software I have ever owned."

"Your DVO cookbook software saves me time and money!"
-Mary Ann

"Call it nutrition software, meal planning software, cooking software, recipe manager, or whatever you want. It is the software I use to stay healthy!"

"Your software is the best recipe organizer and menu planner out there!"

"Thank you so very much for creating such a wonderful cooking recipe program. I think this is the best recipe program there is!"

"I saw lots of recipe software for PC computers but I was having a hard time finding really good mac recipe software. I'm so glad I discovered Cook'n! It's so nice to have all my recipes in a computer recipe organizer. Cook'n has saved me so much time with meal planning and the recipe nutrition calculator is amazing!!!

My favorite is the Cook'n Recipe App.