Ingredients:
1 lb boneless skinless chicken breasts, cut in bite size pieces
3 cups fresh stir fry vegetables (like broccoli, carrots, red peppers, mushrooms, snowpeas, etc.) or 3 cups frozen stir fry vegetables ( like broccoli, carrots, red peppers, mushrooms, snowpeas, etc.)
1 (10 1/2 ounce) cans condensed cream of mushroom soup ( or golden mushroom soup)
1/4 cup water
1 tablespoon soy sauce
4 cups cooked rice
1/2 teaspoon sambal oelek (optional)
Directions:
Spray skillet with cooking spray (or use 1 tbsp oil) and heat over medium-high heat 1 minute.
Stir-fry chicken in 2 batches until browned.
Remove from pan and set chicken aside.
Remove pan from heat.
Spray with cooking spray (or add more oil).
Add vegetables and stir-fry over medium heat until tender crisp.
Add soup, water and soy sauce.
Heat to a boil.
Return chicken to pan and heat through.
Serve over hot rice.
Servings: 4
Time preparation: 5 min.
Time total: 25 min.