Chicken Vegetable Stir Fry

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Chef Eden Valley Farms
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

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.
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