Orange Chicken Stir-Fry

A yummy dinner that's easy to whip up if you keep the ingredients on hand, both in the cupboard and in the freezer.

• Ready In: 35 mins
• Serves: 4

Ingredients

• 1  tablespoon  vegetable oil
• 1  lb boneless skinless chicken breast, cut in 3-inch strips
• 2  cups fresh broccoli florets or 2  cups  fresh  frozen broccoli florets
• 2  garlic cloves, minced
• 1 (10 ounce) can  Campbell's Cream of Chicken Soup or 1 (10 ounce) can  low-fat cream of chicken soup
• 1 (10 ounce) can mandarin orange segments
• 1⁄4 teaspoon  dried oregano flakes

Directions

1. Heat oil at medium-high in large skillet and add chicken and stir-fry 5 minutes or until browned; set aside.
2. Reduce heat to medium.
3. Add broccoli and garlic to skillet; stir-fry 2 minutes.
4. Stir in soup, liquid drained from mandarin orange segments (reserve segments), and oregano.
5. Heat to a boil, stirring often.
6. Reduce heat to low and stir in chicken.
7. Simmer until chicken is cooked through, about 5 minutes.
8. Stir in orange segments and serve.
9. Particularly nice with rice, or serve with thin Asian-style noodles.