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HEAT 1 tbsp. oil in skillet. Add chicken and stir-fry until browned. Remove chicken.
HEAT remaining oil. Add vegetables and garlic and stir-fry until tender-crisp.
ADD soup, soy and vinegar. Heat to a boil. Return chicken to pan and heat through. Serve over rice. Serves 4.
Use a combination of broccoli flowerets, carrots cut in matchstick-thin strips and red or green pepper strips.
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