Chicken Stir-Fry

• 2 Tbsp. vegetable oil, divided
• 1 lb. boneless chicken breasts, cut into strips
• Vegetable cooking spray
• 3 cups cut-up vegetables
• 1 can cream of mushroom soup
• 1/4 cup water
• 1 Tbsp. soy sauce
• 4 cups hot cooked rice

Directions

In a large skillet over medium high heat, heat half the oil. Add chicken in two batches and stir-fry until browned. Remove chicken. Set aside. Add remaining oil and veggies. Stir-fry over medium heat until tender crisp. Stir in soup, water and soy sauce. Heat through. Serve over rice. Note: Use a combination of broccoli florets, sliced carrots and green or red pepper for the veggies.

By Robin from Washington, IA