Chicken Vegetable Stir-Fry
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INGREDIENTS 1 tablespoon vegetable oil
3/4 pound skinless, boneless chicken breasts, cut into strips
1 pound frozen vegetables, or 4 cups cut-up fresh vegetables
1 can Campbell's Condensed Regular or Half-Fat Cream of Chicken Soup
1/3 cup water
1 tablespoon soy sauce
2 green onions, sliced
4 cups hot, cooked riceIn a large non-stick skillet over medium-high heat, heat oil. Stir-fry chicken until no longer pink. Remove from skillet; set aside.
In same skillet, over medium heat, stir-fry vegetables for 5 to 7 minutes, or until tender-crisp.
Stir in soup, water, soy sauce and green onions. Bring to boil. Return chicken to skillet. Heat through, stirring occasionally. Serve over rice.
Makes 4 servings