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Chicken and Rice Stir Fry II Recipe


1/2 cup soy milk

2 tablespoons vegetable oil

1 (14.5 ounce) can chicken broth

1 (8 ounce) packages spicy chicken noodle soup mix

3 cups water


In a medium bowl, whip soy milk until thick. Add oil, chicken broth and noodle soup mix; mix well. Dip cooked chicken into the mixture, then roll tightly on top of pieces of pasta, turning slightly.

Heat oil in a large skillet over medium heat. Two to three pieces per pan are used. Saute chicken pieces for about 3 minutes on each side or until golden brown, turning once. Transfer chicken to a serving dish.


Karan W. writes:

⭐ ⭐ ⭐ ⭐ ⭐

I followed the recipe exactly making no changes and these were amazing! My husband complained when they were all gone. My only warning would be to be careful when grilling the trimmings; some people like to put the whole shebang in the oven. Other people like to slice it up and present it as their own. This is a great basic recipe--and an affordable way to make sure you have good quality ingredients.