Try this delicious stir-fry of chicken and tender-crisp vegetables coated with a sauce that gets a zing from tomato soup, soy sauce and vinegar - it's so much better than take-out!
Heat 1 tablespoon oil in a 10-inch skillet over medium-high heat. Add the chicken and stir-fry until well browned. Remove the chicken from the skillet.Heat the remaining oil in the skillet. Add the vegetables and garlic powder and stir-fry until the vegetables are tender-crisp.Stir the soup, soy sauce and vinegar in the skillet and heat to a boil. Return the chicken to skillet and cook until the chicken is cooked through. Serve the chicken mixture over the rice.
2 tablespoons vegetable oil1 pound skinless, boneless chicken breast halves, cut into strips3 cups fresh cut up vegetables (broccoli, celery, peppers, carrots)0.5 teaspoon garlic powderor 2 cloves garlic minced1 can (10 3/4 ounces) Campbell’s® Condensed Tomato Soup2 tablespoons soy sauce1 teaspoon apple cider vinegar4 cups hot cooked white rice
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