Chicken Stir Fry

By Heather_D

Ingredients

• 2 lb. Boneless, Skinless Chicken Breasts, cut into thin strips
• 4 cups rice, cooked
• 4 Tbsp vegetable oil
• 16 oz. bag frozen vegetables, thawed
• 1/2 tsp. ground ginger
• 1/4 tsp. garlic powder
• 10 3/4 oz. can tomato soup
• 2 Tbsp soy sauce
• 1 Tbsp vinegar

Details

Servings 4
Preparation time 10mins
Cooking time 55mins

Preparation

Step 1

In a large skillet over MEDIUM heat, add 2 Tbsp of vegetable oil and half of the chicken; Cook the chicken until is it browned. Remove the chicken from the skillet and set aside. Repeat with the remaining chicken. Add the remaining 2 Tbsp of vegetable oil to the skillet and add the vegetables. Sprinkle the ginger and garlic powder over the vegetables and stir fry over MEDIUM heat until tender-crisp. Add the tomato soup, soy sauce, and vinegar. Heat the mixture until it begins to boil. Return the chicken to the skillet and heat through. Serve the chicken and vegetables over rice.