Title: Chicken Stir-Fry
Categories: Poultry
Yield: 4 Servings

2	tb	Vegetable oil
1	lb	Skinless, boneless chicken cut into thin strips
3	c	Cut-up fresh vegetables broccoli, carrot, sweet red pepper
1/2	ts	Ground ginger
1/4	ts	Garlic powder -OR-
2		Cloves garlic, minced
1	cn	Campbell's Tomato Soup 10 3/4 oz can
2	tb	Soy sauce
1	tb	Vinegar

1. In skillet, in 1 tbsp hot oil, stir-fry half of the chicken until browned. Remove. Repeat with remaining chicken.

2. In remaining 1 tbsp hot oil, stir-fry vegetables with ginger and garlic powder until tender-crisp.

3. Add soup, soy and vinegar. Heat to boiling. Return chicken to skillet. Heat through, stirring occasionally. Serve over rice.

Serves 4.

From a Campbell's Soup Advertisement, October 1993 Reader's Digest.

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