This flavorful chicken stir-fry recipe is made simpler thanks to Campbell's® FlavorUp! Available at Kroger in the dry spice & seasoning aisle.
Cook Time
40 minutes
Total Time
1 hr
Yield
6 servings
Ingredients
Stir-Fry Sauce
3 teaspoons Campbell’s® FlavorUp! Rich Garlic & Herb Cooking Concentrate
1 teaspoon soy sauce
1 teaspoon rice vinegar
¼ teaspoon freshly ground black pepper
¼ teaspoon dried ginger
1 tablespoon cornstarch
1 ¼ cups low-sodium chicken broth (300 mL)
Stir-Fry
1 tablespoon canola oil
1 ½ lb boneless, skinless chicken breasts (635 g), cut into bite-size pieces
1 small sweet onion, thinly sliced
2 carrots, peeled and cut into matchsticks (or frozen)
1 ½ cups snow peas (225 g), sliced crosswise on the bias into thirds
8 oz dried soba noodles (225 g), cooked according to package instructions and drained
⅓ cup fresh thai basil (10 g), (or regular basil) cut into thin ribbons
4 scallions, thinly sliced on the bias
How to Make It
1. Step
Make the stir-fry sauce: In a medium bowl, whisk together the Campbell’s® FlavorUp! Rich Garlic & Herb Cooking Concentrate, soy sauce, rice vinegar, black pepper, dried ginger, cornstarch, and chicken broth.
2. Step
Make the stir-fry: Heat the canola oil in a wok or large skillet over medium heat. Add the chicken, onion, carrots, and snow peas and cook for about 5 minutes, until starting to brown, but not completely cooked through. Continue to cook, stirring constantly, until the carrots and onions have softened slightly and the chicken has cooked through, about 2 minutes more.
3. Step
Add the cooked soba noodles and sauce and stir until heated through, about 1 minute. Stir in the Thai basil, then remove the pan from the heat.
4. Step
Garnish the stir-fry with the scallions and serve immediately.
