Quick and easy, and a great way to use up leftover chicken. One of those throw-it-together-after-a-long-day recipes.
Asian Chicken Stir Fry
1 tbsp. Oil
2 cups Chicken pieces
1 can Golden Mushroom Soup
3 tbsp. Soy Sauce
1 tsp. Garlic Powder
1 lb. Frozen stir fry veggies -- thawed
2 cups Rice -- cooked
Heat oil in skillet and stir fry chicken until browned. Add soup, soy sauce, and garlic. Heat to boiling, add vegetables and cook until tender-crisp. Serve over rice.
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