Tomato Chicken Stir-Fry

Products you'll need:

CAMPBELL'S® Condensed 50% Less Salt Tomato

CAMPBELL'S® Condensed 50% Less Salt Tomato

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  • 2 tbsp (30 mL) canola oil
  • 4 boneless, skinless chicken breasts, cut into strips
  • 3 cups (750 mL) fresh cut up vegetables (carrots, green beans, corn, peas),
  • 4 cloves garlic, minced
  • 1 can CAMPBELL'S® Condensed 50% Less Salt Tomato
  • 2 tbsp (30 mL) reduced sodium soy sauce,
  • 1 tsp (5 mL) white vinegar,
  • 4 cups (1 L) hot cooked white rice, made without salt


  1. Heat half of oil in skillet. Add chicken and stir-fry until well browned. Remove chicken and set aside.
  2. Heat remaining oil. Add vegetables and garlic. Stir-fry until tender-crisp.
  3. Add soup,soy sauce and vinegar. Heat to a boil. Return chicken to skillet and heat through. Serve over rice.

Ratings & Reviews

  • Fernande P.

    November 2, 2015

    Rating by Fernande

    This rating was left without a review.

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  • Valerie S.

    June 9, 2011

    Review by Valerie S.

    This is a simple, good and satisfying supper. We loved it!

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Amount Per Serving
Calories 490
Fat 9 g
Saturated Fat 1 g
Cholesterol 65 mg
Sodium 580 mg
Carbohydrate 65 g
Dietary Fibre 3 g
Protein 33 g
Vitamin A 141 %DV
Calcium 15 %DV
  • One serving of vegetables
  • Source of calcium
  • Source of fibre
  • Excellent source of protein

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