- 2 Tbsp vegetable oil
- 1 lb chicken breast, cut into strips or pieces
- 1 bag frozen vegetable combination, thawed
- ½ tsp ground ginger
- ¼ tsp garlic powder
- 1 can tomato soup
- 2 Tbsp soy sauce
- 1 Tbsp vinegar
- 4 cups hot cooked rice
In skillet over medium heat, in 1 tsp oil, stir-fry half of the chicken until browned. Remove. Repeat with remaining chicken.
Over medium heat, in remaining 1 Tbsp hot oil, stir-fry vegetables with ginger and garlic power until tender-crisp.
Add soup, soy and vinegar. Heat to boiling. Add chicken. Heat through. Serve over rice.
I got this recipe off a soup can and I love it because it is so easy, and the whole family eats it right up.... :)