2 tablespoons vegetable oil
1 pound skinless, boneless chicken breasts, cut into strips
3 cups cut-up vegetables
1 can cream of mushroom soup
1/4 cup water
1 tablespoon soy sauce
4 cups hot cooked rice

In skillet over medium-high heat, heat half the oil. Add chicken in 2 batches and stir fry until browned. Set chicken aside.

Add remaining 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 rice.

Serves 4.