Servings: 6
Prep Time: 10 minutes
Cook Time: 15 minutes

2 tsp olive oil
2 chicken breast, cut into ½” wide strips
1 can condensed tomato soup
1 tsp soy sauce
2 tsp white vinegar
½ tsp ground ginger
1 tbsp brown sugar
16 oz. premium frozen vegetable stir fry


  1. In a large skillet brown the chicken in the olive oil.
  2. Add soup, soy sauce, vinegar, ginger, and brown sugar. Bring to a boil.
  3. Add vegetables and heat.
  4. Serve over cooked rice.