Tomato Chicken Stir-Fry

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!

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

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