ASIAN CHICKEN STIR-FRY
- 1 tbsp.vegetable oil
- 1 lb.skinless,boneless chicken breast,cut into strips
- 1 can (10-3/4oz.)condensed golden mushroom soup
- 3 tbsp.soy sauce
- 1 tsp.garlic powder
- 1 bag (160z.)any frozen vegetable combibation,thawed
- 4 cups hot cooked rice
In a medium skillet over medium-high heat,heat oil.Add chicken and stir-fry until browned and juices evaporate.
Add soup,soy sauce and garlic powder.Heat to a boil.Reduce heat to medium.Add vegetables and cook until vegetables are tender-crisp,stirring often. Serve over rice.
Prep/Cook Time: 20 minutes