Asian Chicken Stir-Fry

I'm sure you could add garden zucchinis to this one. It is a "throw-in-any-veggies-you'-ve-got" with an easy sauce. And, with it all done in one frying pan (and a rice cooker), it doesn't heat the kitchen too much on a hot summer night.

1 Tbls Vegetable Oil

1 Lb. Chicken Strips

1 can (10 3/4 oz) "Golden Mushroom Soup"

3 Tbls Soy Sauce

1 tsp Garlic Powder

1 bag frozen veggies

(or whatever: i.e. 1 cup broccoli, 1 fresh green pepper,

1 sliced/diced zucchini, 1 white onion)

4 Cups hot cooked Rice

Heat: Oil in Skillet

Brown: Chicken

Add: Soup, Soy Sauce, Garlic Powder

Heat to a Boil

Add: Veggies

Cook: until tender-crisp

Serve over Rice