Asian Chicken and Rice Recipe

Here's the stir-fry recipe I tried tonight. It was so easy and yummy that I know my husband won't ever let me go back to the way I used to do my stir-fry! Enjoy!

Ingredients:

1 tbsp. vegetable oil

2 tbsp. soy sauce

4 skinless, boneless chicken breast halves

1/4 tsp. paprika

1 can (10 1/2) oz. condensed cream of chicken soup

1/4 tsp. ground black pepper

1 tsp. ground ginger

1 1/4 cups water

2 cups minute rice

2 cups frozen stir fry vegetables (thawed)

1. Heat oil in 10" skillet over medium-high heat. Add chicken and cook until well browned on both sides. Remove chicken from skillet.

2. Stir soup, water, soy sauce, paprika, black pepper and ginger in skillet. Heat to a boil.

3. Add rice and vegetables to skillet. Stir. Reduce heat to low. Return chicken to skillet. Sprinkle additional paprika and black pepper, if desired, over chicken. Cover and cook 5 minutes or until chicken is cooked through and rice is tender. Remove from heat. Let stand, covered, 5 minutes before serving.

Makes 4 servings

Here are the changes I made:

I used frozen chicken breast...they're easier to just pull out as much as I need for a recipe. I defrosted them in the microwave, cut them in bite sized chunks, and then browned them in olive oil, not vegetable oil.

Happy Cooking!

Yummmmm...

Technically, fall is here...although you can't tell it in Texas! So even though it's not cold yet, I'm already in the mood for soup!

Here is my favorite Corn Chowder recipe...it's my favorite because it's yummy and it's easy! It's also my favorite because Joel likes it better than Carrie's potato soup!!! LOL

Corn Chowder
1 1/2 cups milk
1 tsp. sugar
1 tsp. butter
2 oz. cream cheese
1 can (14 3/4 oz.) cream style corn
6 oz. can cubed cooked ham (sometimes I use leftover fresh ham)
1 can (14 1/2 oz.) new potatoes (drained)
1 can (15 1/4 oz.) sweet corn
1 cup shredded smoked cheddar, swiss or gouda cheese
green onion slivers for garnish
salt, pepper, and other seasonings to taste

Stir all ingredients together in large pan over medium heat.
Bring to boil.
Reduce heat to low, cover, and simmer, stirring regularly.
Simmer until you can't stand it anymore and just HAVE to eat it! (that's what I do!)

This recipe takes about 30 minutes to make and serves about 4 regular sized servings.

Enjoy!