1 cup cubed cooked chicken
1/4 cup chopped celery
1/4 cup chopped onion
2 tsp vegetable oil
2 Tbsp soy sauce
1 tsp ground ginger
1 can cream of condensed chicken soup
2 cup cooked rice
1/2 cup chow mein noodles
In a large skillet, saute chicken, celery and onion in oil until chicken is no longer pink and vegetables are tender. Add soy sauce and ginger; cook and stir for 1-2 min. Add soup; cook and stir until bubbly. Stir in rice.
Transfer to a greased 1qt baking dish. Cover and bake at 350 for 25 minutes or until heated through. Uncover; sprinkle with noodles. Bake 5-10 min longer or until noodles are crisp.
Yield: 3-4 servings
Showing posts with label Chinese. Show all posts
Showing posts with label Chinese. Show all posts
Ginger Teriyaki Chicken
1/2 Cup Teriyaki Marinade
1 Can (8oz) Pineapple Tidbits, Undrained
2 tsp Minced Ginger
3 Garlic Cloves, Finley Chopped
1/4 Cup Green Onions, Chopped
2 Tbs Vegetable Oil
1 Package (14 oz) Frozen Stir-fry Vegetables
1 Lb Chicken, Cubed
1 Can (14 oz) Bean Sprouts
1 Can (8 oz) Water Chestnuts
1. Stir together teriyaki sauce, pineapple with juice, ginger, garlic and green onion in small saucepan. Heat to a boil; reduce heat and simmer 5 minutes.
2. Heat 1 Tbs oil in large skillet or wok over high heat. Cook and stir vegetables about 4 minutes or until crisp tender. Remove from skillet; set aside.
3. Pour remaining 1 Tbs oil in skillet. Cook and stir chicken about 4 minutes or until no longer pink. Add cooked vegetables back to skillet. Stir in bean spouts, water chestnuts and prepared sauce; heat through. serve with rice noodles, if desired.
Prep Time 30 min.
Total Time 30 Min.
6 Servings (1 cup each)
1 Can (8oz) Pineapple Tidbits, Undrained
2 tsp Minced Ginger
3 Garlic Cloves, Finley Chopped
1/4 Cup Green Onions, Chopped
2 Tbs Vegetable Oil
1 Package (14 oz) Frozen Stir-fry Vegetables
1 Lb Chicken, Cubed
1 Can (14 oz) Bean Sprouts
1 Can (8 oz) Water Chestnuts
1. Stir together teriyaki sauce, pineapple with juice, ginger, garlic and green onion in small saucepan. Heat to a boil; reduce heat and simmer 5 minutes.
2. Heat 1 Tbs oil in large skillet or wok over high heat. Cook and stir vegetables about 4 minutes or until crisp tender. Remove from skillet; set aside.
3. Pour remaining 1 Tbs oil in skillet. Cook and stir chicken about 4 minutes or until no longer pink. Add cooked vegetables back to skillet. Stir in bean spouts, water chestnuts and prepared sauce; heat through. serve with rice noodles, if desired.
Prep Time 30 min.
Total Time 30 Min.
6 Servings (1 cup each)
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