Tomato Chicken Stir Fry Recipes

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TOMATO CHICKEN STIR FRY



Tomato Chicken Stir Fry image

This tastes so good! I wasn't sure how it would come out with the tomato soup, but it is one of my favorite stir fry recipes now. You can use 3 cups of whatever veggies you like - I included the veggies I use most below. Frozen veggies work great! Modified from a Campbells Cookbook.

Provided by Busy Lindsay

Categories     Chicken

Time 25m

Yield 4 serving(s)

Number Of Ingredients 11

2 tablespoons vegetable oil
1 lb boneless skinless chicken breast, cut into chunks
1 cup broccoli, chopped
1 cup zucchini (yellow squash works too)
1 cup bell pepper, chopped
1/2 cup carrot, sliced about 1/4 inch thick
1/2 teaspoon garlic powder
1 (10 3/4 ounce) can condensed tomato soup
2 tablespoons soy sauce
1 teaspoon white vinegar or 1 teaspoon cider vinegar
4 cups hot cooked rice

Steps:

  • Heat 1 tablespoons oil in large skillet. Add chicken and stir-fry until browned. Remove chicken and set aside.
  • Heat remaining oil in same skillet. Add vegetables and garlic powder and stir-fry until vegtables are tender-crisp. Return chicken to skillet.
  • Add soup, soy sauce and vinegar. Heat to a boil. Stir well. Serve over rice.

CHICKEN MARINARA STIR-FRY



Chicken Marinara Stir-Fry image

Make and share this Chicken Marinara Stir-Fry recipe from Food.com.

Provided by SweetySJD

Categories     One Dish Meal

Time 30m

Yield 4 serving(s)

Number Of Ingredients 16

1 (14 ounce) can diced tomatoes, undrained
1 tablespoon cornstarch
1 (8 ounce) can tomato sauce
1/4 cup chicken broth
1/4 cup red wine
1/2 teaspoon dried basil
1/2 teaspoon dried thyme
1/4 teaspoon salt
1 lb boneless skinless chicken breast, cut into strips
2 garlic cloves, minced
1 tablespoon olive oil
1 small onion, chopped
1 medium green pepper, julienned
1 small eggplant, peeled and cut into 3/4-inch cubes
hot cooked spaghetti
parmesan cheese

Steps:

  • Drain tomatoes, reserve juice, and set aside.
  • In a bowl, combine cornstarch, tomato sauce, chicken broth, wine, seasonings and reserved juice. Stir until smooth. Set aside.
  • In a large skillet or wok, stir-fry chicken and garlic in hot oil until no longer pink. Remove and keep warm.
  • In same skillet, stir-fry onion and pepper for 4 minutes. Add eggplant; stir-fry for 4-5 minutes or until tender.
  • Stir sauce; add to pan. Bring to a boil; cook and stir 2 minutes, until thick.
  • Add chicken and tomatoes; heat through.
  • Serve over pasta. Top with parmesan cheese.

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