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1 Tbsp. vegetable oil
1 lb. boneless chicken breast, cut into strips
1 can golden mushroom soup
3 Tbsp. soy sauce
1 tsp. garlic powder
1 (16 oz.) bag any frozen vegetable combination
4 c. hot cooked rice

Heat oil in skillet. Add chicken and stir-fry until browned. Add
soup, soy sauce and garlic. Heat to a boil. Add vegetables and cook
until tender-crisp. Serve over rice with extra soy sauce, if wanted.
Serves 4.

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