Chicken Stir-Fry - cooking recipe

Ingredients

2 Tbsp. vegetable oil
1 lb. skinless, boneless chicken breasts, cut into thin strips
1 (16 oz.) bag frozen vegetable combination, thawed
1/2 tsp. ground ginger
1/4 tsp. garlic powder
1 can tomato soup
2 Tbsp. soy sauce
1 Tbsp. vinegar
4 c. hot cooked rice

Preparation

In a skillet, over medium-high heat, in 1 tablespoon hot oil, stir-fry half of the chicken until browned.
Remove.
Repeat with remaining chicken.
Over medium heat, in remaining 1 tablespoon hot oil, stir-fry vegetables with ginger and garlic powder until tender-crisp.
Add soup, soy sauce and vinegar.
Heat to boiling. Return chicken to skillet.
Heat through.
Serve over rice.