Quick Chicken Stir-Fry - cooking recipe

Ingredients

2 Tbsp. oil
1 lb. skinless, boneless chicken, cut in strips
3 c. cut up vegies (broccoli, carrots, red and green peppers)
1/4 tsp. garlic powder
1 can tomato soup
1/2 tsp. ground ginger
2 Tbsp. soy sauce
1 Tbsp. vinegar

Preparation

In skillet, cook chicken in oil until brown.
Only use 1/4 tablespoon oil.
In remaining oil (1 tablespoon), fry vegies. Make sure oil is hot before you add vegies.
Add ginger and garlic to vegies.
Fry until tender-crisp.
Add soup, soy sauce and vinegar.
Heat to boiling, stirring occasionally.
Serve over rice.