Recipes on a Budget

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Tomato Chicken Stir-Fry

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2 tbsp vegetable oil
1 lb skinless, boneless chicken, cut into strips
1/2 tsp ground ginger
1/4 tsp garlic powder
1 cup green pepper, cut into 1” squares
4   green onions, cut into 1-1/2” pieces (3/4 cup)
1 can (10-3/4 oz) Campbell’s condensed tomato soup
2 tbsp soy sauce
1 tbsp vinegar
2 pkgs Manchurian vegetable beef flavored Ramen noodle soup

In skillet over medium-high heat, in hot oil, stir-fry chicken with ginger and garlic until no longer pink.  Add green pepper and green onions.  Cook until vegetables are tender-crisp, stirring occasionally.

Stir in tomato soup, soy sauce, and vinegar.  Heat to boiling, stirring often.

Meanwhile, prepare Ramen noodle soup according to package directions.  Add seasoning packets; drain off most of the liquid.  Serve chicken mixture over noodles.  Top with cashews if desired.  (4 servings)


01/05/2010 - Posted by | Chicken

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