Oriental Chicken
Yield
4 servingsPrep
10 minCook
25 minReady
40 minLow Cholesterol, Trans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | package |
chicken breasts
boneless |
*
|
| 1 | tablespoon |
butter
or margarine |
|
| 1 | tablespoon |
teriyaki sauce
|
|
| 1 | can |
cream of mushroom soup
|
|
| ½ | cup |
milk
|
|
| 1 | can |
mushrooms
fresh, sliced |
*
|
| 1 | can |
water chestnuts
sliced |
*
|
| 1 | can |
bamboo shoots
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | package |
chicken breasts
boneless |
*
|
| 15 | ml |
butter
or margarine |
|
| 15 | ml |
teriyaki sauce
|
|
| 1 | can |
cream of mushroom soup
|
|
| 118 | ml |
milk
|
|
| 1 | can |
mushrooms
fresh, sliced |
*
|
| 1 | can |
water chestnuts
sliced |
*
|
| 1 | can |
bamboo shoots
|
|
Directions
Cut chicken pieces into bite sized pieces.
Melt butter in a skillet, add chicken pieces and teriyaki sauce.
Cook until browned on all sides.
Remove the chicken pieces to a plate.
Add the mushroom soup and milk, stirring until smooth.
You may need to add a little extra milk if you have a lot of chicken and vegetables.
Add the fresh mushrooms and cook for 3 minutes.
Add the cooked chicken pieces, waterchestnuts and bamboo shoots.
Simmer for 10 minutes.
Serve with rice and chow mien noodles.
