Campbell'S Creamy Chicken Stir Fry

• 1 lb boneless skinless chicken breast, cut in bite size pieces
• 3 cups fresh stir fry vegetables (like broccoli, carrots, red peppers, mushrooms, snowpeas, etc.) or 3 cups frozen stir fry vegetables (like broccoli, carrots, red peppers, mushrooms, snowpeas, etc.)
• 1 (10 1/2 ounce) can condensed cream of mushroom soup (or golden mushroom soup)
• 1/4 cup water
• 1 tablespoon soy sauce
• 4 cups cooked rice
• 1/2 teaspoon sambal oelek (optional)

1. Spray skillet with cooking spray (or use 1 tbsp oil) and heat over medium-high heat 1 minute.
2. Stir-fry chicken in 2 batches until browned.
3. Remove from pan and set chicken aside.
4. Remove pan from heat.
5. Spray with cooking spray (or add more oil).
6. Add vegetables and stir-fry over medium heat until tender crisp.
7. Add soup, water and soy sauce.
8. Heat to a boil.
9. Return chicken to pan and heat through.
10. Serve over hot rice.

chicken breast, vegetables, condensed cream, water, soy sauce, rice, sambal oelek

Taken from www.food.com/recipe/campbells-creamy-chicken-stir-fry-41702 (may not work)