Asian Chicken Stir Fry

By Stephanie Boyle

Ingredients:

1 tbsp vegetable oil
1 pound skinless, boneless chicken breasts cut into strips
1 can (10-3/4oz) Golden Mushroom Soup
3 tbsp soy sauce
1 tsp garlic powder
1 bag (16oz) any frozen vegetable combination, thawed
4 cups hot cooked rice

Directions:

1. Heat oil over medium high heat in a medium skillet. 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 they are tender and crisp stirring often. Serve over rice.

Makes 4 servings.