Campbell's Asian Chicken Stir Fry
|Vegetable oil||1 Tablespoon|
|Boneless skinless chicken breasts||1 Pound, cut into strips|
|Condensed golden mushroom soup||10 3⁄4 Ounce (1 Can)|
|Soy sauce||3 Tablespoon|
|Garlic powder||1 Teaspoon|
|Frozen mixed vegetables||16 Ounce, thawed (Any Combination)|
|Hot cooked rice||4 Cup (64 tbs)|
1. In medium skillet over medium-high heat, heat oil. Add chicken and stir-fry until browned and juices evaporate.
2. Add soup, soy sauce and garlic powder. Heat to a boil. Reduce heat to medium. Add vegetables and cook until vegetables are tender-crisp, stirring often. Serve over rice.