Instant soup makes base for fast meal

April 10, 1991|By Sherrie Clinton | Sherrie Clinton,Evening Sun Staff

HERE'S A MEAL for two that's taken the stir-fry one step further. The recipe uses frozen vegetables and instant soup to make preparation a snap.

In 30 minutes or less you can have this fast, satisfying meal on the table. Double the recipe to serve four.

Instant cream of chicken soup mix makes a convenient seasoning base to showcase the Oriental flavors of this recipe, including soy sauce, garlic, ginger and crushed red pepper.

This recipe is from Thomas J. Lipton Inc.

Oriental Chicken with Vegetables

1 tablespoon oil

1/2 pound boneless chicken breasts, cut into thin strips

1 1/2 cups frozen mixed vegetables, thawed

2 envelopes instant cream of chicken flavor soup mix

1 cup water

2 teaspoons soy sauce

1/4 teaspoon garlic powder

1/4 teaspoon ground ginger

Dash crushed red pepper

Hot cooked rice, about two cups

In medium skillet, heat oil and cook chicken until almost done; remove.

Add vegetables, then soup mix blended with water, soy sauce, garlic powder and ginger. Bring to a boil, then simmer, stirring occasionally, five minutes or until sauce thickens.

Add chicken and red pepper; heat through.

Serve over hot rice.

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