Chicken Stir-Fry - cooking recipe

Ingredients

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

Preparation

In skillet over medium high heat, put 1 tablespoon oil.
When oil gets hot, put in half of the chicken; cook until brown and remove.
Repeat with remaining chicken.
Over medium heat, add remaining 1 tablespoon oil; when hot, stir-fry vegetables with ginger and garlic powder until tender and crisp.
Add soup, soy and vinegar.
Heat to boiling.
Return chicken to skillet and heat. Serve over rice.