Pineapple Chicken Stir Fry

Margaret Wanamaker

1 tbsp vegetable oil

1 lb boneless, skinless chicken thigh, cut into bite sized pieces

2 green onion, thinly sliced and whites and green parts separated

1 red bell pepper, cut into chunks

1 cup pineapple chunks, fresh or canned

1 can CAMPBELL'S® Condensed No Salt Added Cream of Chicken Soup

¼ cup pineapple juice (if there is any) or water (if not)

¼ cup hoisin sauce

Heat oil in a large non-stick skillet over medium high heat. Cook boneless skinless chicken until golden, about 6 minutes. Stir in green onions, red bell pepper and pineapple chunks and stir fry until tender crisp, about 3 minutes more.

Stir in cream of chicken soup, pineapple juice and sauce until well blended and serve over cooked jasmine rice or noodles.

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