Asian Chicken Stir-Fry

Ingredients:

1 tablespoon cooking oil

1 pound skinless, boneless chicken breasts, cut into strips

1 can (10 3/4 ounces) condensed golden mushroom soup

3 tablespoons soy sauce

1 teaspoon garlic powder

1 bag (16 ounces) frozen vegetable combination, thawed

4 cups hot cooked rice

Directions:

In skillet over medium-high heat, heat oil. Add chicken and stir-fry until done and juices evaporate.

Add soup, soy, and garlic. Heat to a boil. Add vegetables and cook over medium heat until vegetables are tender-crisp, stirring often. Serve over rice. Serves 4.