- 2 Tbsp. vegetable oil, divided
- 1 lb. boneless chicken breasts, cut into strips
- Vegetable cooking spray
- 3 cups cut-up vegetables
- 1 can cream of mushroom soup
- 1/4 cup water
- 1 Tbsp. soy sauce
- 4 cups hot cooked rice
In a large skillet over medium high heat, heat half the oil. Add chicken in two batches and stir-fry until browned. Remove chicken. Set aside. Add remaining oil and veggies. Stir-fry over medium heat until tender crisp. Stir in soup, water and soy sauce. Heat through. Serve over rice. Note: Use a combination of broccoli florets, sliced carrots and green or red pepper for the veggies.
By Robin from Washington, IA
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