Cooking Directions

• 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.

Ingredients

• 2 tablespoons vegetable oil
• 1 pound skinless, boneless chicken breast halves, cut into strips
• 3 cups fresh cut up vegetables (broccoli, celery, peppers, carrots)
• 0.5 teaspoon garlic powderor 2 cloves garlic minced
• 1 can (10 3/4 ounces) Campbell’s® Condensed Tomato Soup
• 2 tablespoons soy sauce
• 1 teaspoon apple cider vinegar
• 4 cups hot cooked white rice