Easy Chicken with Chinese Vegetables

    (11)
    30 minutes

    It's very easy to make a delicious one-pot Chinese-style lunch using tinned bamboo shoots and water chestnuts. Serve over noodles or rice.


    11 people made this

    Ingredients
    Serves: 6 

    • 1 1/2 cups (375ml) condensed cream of mushroom soup
    • 1 cup (250ml) thickened cream
    • 500g tinned mushrooms, drained
    • 500g cooked, cubed chicken breast meat
    • 500g tinned water chestnuts, drained and sliced
    • 230g tinned bamboo shoots, drained
    • 160g baby corn
    • 300g frozen broccoli, drained and cooked

    Directions
    Preparation:10min  ›  Cook:20min  ›  Ready in:30min 

    1. Mix together soup and cream in a large saucepan over medium low heat. Stir in mushrooms and simmer over low heat for 5 minutes; add chicken, water chestnuts, bamboo shoots and corn. Simmer all together for 10 minutes. Finally, stir in cooked broccoli and simmer for 5 minutes.

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    Reviews and Ratings
    Global Ratings:
    (11)

    Reviews in English (10)

    by
    0

    Good flavor of the veges against the rice and sauce. The bamboo shoots and water chestnuts added to flavor. Added some shredded cheese on top and this dish was a hit.  -  07 May 2013

    by
    13

    This is a very quick and tasty recipe. I have made it several times and have used cabbage in place of bamboo shoots and other veggies as well. I also put about 1/3 cup of white wine because I like the taste of a wine sauce.  -  16 Sep 2002  (Review from Allrecipes USA and Canada)

    by
    7

    This is a very versatile recipe. I added garlic, pepper, red pepper and onion flakes to boost up the flavor a bit. I've made it with chicken and also with shrimp. It's easily adjusted to what you have in your pantry.  -  16 May 2004  (Review from Allrecipes USA and Canada)

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