1 lb boneless skinless chicken breast, cut in bite size pieces
3 cups fresh stir fry vegetables or frozen stir fry vegetables (like broccoli, carrots, red peppers, mushrooms, snow peas, etc.)
1 (10 1/2 ounce) can condensed cream of mushroom soup (or golden mushroom soup)
1/4 cup water
1 tablespoon soy sauce
4 cups cooked rice
Spray skillet with cooking spray (or use 1 tbsp oil) and heat over medium-high heat 1 minute.
Stir-fry chicken in 2 batches until browned.
Remove from pan and set chicken aside.
Remove pan from heat.
Spray with cooking spray (or add more 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 hot rice.