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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.

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