Campbell's Creamy Chicken Stir Fry

This is so easy and quick. The flavor is great, and it's a low fat recipe on top of that!

• Ready In: 25 mins
• Serves: 4

Ingredients

• 1  lb boneless skinless chicken breast, 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 1/2ounce) can  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

1. Spray skillet with cooking spray (or use 1 tbsp oil) and heat over medium-high heat 1 minute.
2. Stir-fry chicken in 2 batches until browned.
3. Remove from pan and set chicken aside.
4. Remove pan from heat.
5. Spray with cooking spray (or add more oil).
6. Add vegetables and stir-fry over medium heat until tender crisp.
7. Add soup, water and soy sauce.
8. Heat to a boil.
9. Return chicken to pan and heat through.
10. Serve over hot rice.