Quick Chicken Stir Fry
Description
This Quick Chicken Stir Fry is a comforting weeknight dinner that combines tender chicken breast cubes with crisp vegetables and a rich, savory mushroom sauce. The dish balances the earthy notes of cream of mushroom soup with bright accents from garlic, celery salt, and Creole seasoning. It comes together in a single skillet, making cleanup a breeze. Perfect for busy evenings, it serves two generously with enough flavor to satisfy the whole family. Pair it with rice or pasta for a hearty meal.Ingredients
Directions
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De-bone, skin, and cut chicken breast halves into 3/4" cubes.
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Pre-heat a non-stick skillet over medium-high heat and add 1 tsp of cooking oil.
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Add chicken cubes to the skillet, stirring frequently to coat each piece with oil.
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When chicken is nearly white all over, add 2 ds salt, 2 ds coarse black pepper, 2 ds garlic powder, 2 ds celery salt, and 3 ds Zatarains Creole Seasoning.
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Slice 1/2 white onion and cut 1/2 green bell pepper into thin strips.
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Add the sliced onion and bell pepper to the skillet with the chicken.
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Stir frequently until the onion and bell pepper are tender-crisp.
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Add 3 oz sliced mushrooms and 10 3/4 oz can of cream of mushroom soup to the skillet.
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Stir to blend ingredients thoroughly.
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Lower heat, cover the skillet with a lid, and simmer for 5-7 minutes until chicken is cooked through.
Nutrition Facts
Servings 2
- Amount Per Serving
- Calories 149.6kcal
- % Daily Value *
- Total Fat 5.8g9%
- Saturated Fat 1.6g8%
- Cholesterol 69.6mg24%
- Sodium 64.4mg3%
- Total Carbohydrate 0.0g0%
- Dietary Fiber 0.0g0%
- Sugars 0.0g
- Protein 22.6g46%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Storage: Refrigerate leftovers in an airtight container for up to 3 days. Reheat gently on the stove with a splash of water or broth to refresh the sauce.
Variations: Add remaining 3 oz of sliced mushrooms for a second meal. Serve over rice, noodles, or with a side salad and warm asparagus tips.
Substitutions: You can use vegetable oil or canola oil instead of peanut oil. For a lighter option, use light cream of mushroom soup or make a homemade sauce with broth, cornstarch, and sautéed mushrooms.
Tip: Ensure chicken is fully cooked before serving. Adjust seasoning to taste after blending in the soup.
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