Chicken Vegetable Stir Fry

Source: Darren Taylor Poultry Plant
Cook Time: 10 - 15 minutes Number of Servings: 4

 2 Tbsp Oil
 1 Pound EdenValley Boneless Breast
 4 Whole Carrots
 3 Tbsp Water
 2 Whole Green Onions
 1 Tbsp Soya Sauce
 1 Can Cream of Chicken Soup

Instructions:
In large skillet heat half of oil.  Stir fry chicken until no longer
pink.  Remove from skillet, set aside.  In same skillet heat oil,
stir fry carrots and onions until tender-crisp.  Stir in soup,
water, soy sauce.  Bring to boil, return chicken to skillet.  Heat
thoroughly stirring occasionally.  Serve over rice.