Chicken Stir-Fry

• 2 Tbsp. vegetable oil
• 1 lb. skinless, boneless chicken, cut into thin strips
• 3 c. cut up fresh vegetables (broccoli and sweet red pepper)
• 1/2 tsp. ground ginger
• 1/4 tsp. garlic powder or 2 cloves garlic, minced
• 1 (10 3/4 oz.) can Campbell's tomato soup
• 2 Tbsp. soy sauce
• 1 Tbsp. vinegar

1. In skillet, in 1 tablespoon hot oil, stir-fry half of the chicken until browned.
2. Remove.
3. Repeat with remaining chicken.
4. In remaining 1 tablespoon hot oil, stir fry vegetables with ginger and garlic powder until tender-crisp.
5. Add soup, soy sauce and vinegar. Heat to boiling.
6. Return chicken to skillet.
7. Heat through, stirring occasionally.
8. Serve over rice.
9. Serves 4. Preparation Time:
10. 15 minutes.
11. Cooking Time:
12. 25 minutes.

vegetable oil, skinless, fresh vegetables, ground ginger, garlic, campbells tomato soup, soy sauce, vinegar

Taken from www.cookbooks.com/Recipe-Details.aspx?id=524209 (may not work)