Orange Chicken Stir-Fry

• 1 tablespoon vegetable oil
• 1 lb boneless skinless chicken breast, cut in 3-inch strips
• 2 cups fresh broccoli florets or 2 cups fresh frozen broccoli florets
• 2 garlic cloves, minced
• 1 (10 ounce) can Campbell's Cream of Chicken Soup or 1 (10 ounce) can low-fat cream of chicken soup
• 1 (10 ounce) can mandarin orange segments
• 14 teaspoon dried oregano flakes

1. Heat oil at medium-high in large skillet and add chicken and stir-fry 5 minutes or until browned; set aside.
2. Reduce heat to medium.
3. Add broccoli and garlic to skillet; stir-fry 2 minutes.
4. Stir in soup, liquid drained from mandarin orange segments (reserve segments), and oregano.
5. Heat to a boil, stirring often.
6. Reduce heat to low and stir in chicken.
7. Simmer until chicken is cooked through, about 5 minutes.
8. Stir in orange segments and serve.
9. Particularly nice with rice, or serve with thin Asian-style noodles.

vegetable oil, chicken breast, fresh broccoli, garlic, campbells cream, orange segments, oregano flakes

Taken from www.food.com/recipe/orange-chicken-stir-fry-17372 (may not work)