Chicken Stir-Fry

• 1 lb. skinless, boneless chicken breasts, cut into strips
• 1 c. broccoli flowerets
• 1 c. matchstick thin carrot strips
• 1/2 c. onion wedges
• 1 (10 3/4 oz.) can Campbell's Healthy Request condensed cream of broccoli soup
• 2/3 c. water
• 2 tsp. low sodium soy sauce
• 1/4 tsp. ground ginger
• 4 c. hot cooked rice, cooked without salt

1. Spray nonstick skillet with vegetable cooking spray.
2. Heat 1 minute.
3. Stir-fry chicken in 2 batches until browned.
4. Remove. Remove skillet from heat; spray skillet with cooking spray. Stir-fry vegetables until tender-crisp.
5. Add soup, water, soy and ginger; heat to boiling.
6. Return chicken to skillet; heat through. Serve over rice.
7. Makes 4 servings.

skinless, broccoli flowerets, matchstick thin carrot, onion wedges, campbells, water, soy sauce, ground ginger, hot cooked rice

Taken from www.cookbooks.com/Recipe-Details.aspx?id=989043 (may not work)