2 whole chicken breasts, skinned & boned
2 tbsp. peanut oil
1 1/2 c. fresh green beans, cut French style
1/4 tsp. ground ginger
1 1/2 c. carrots, thinly sliced diagonally
1 1/2 c. sliced mushrooms
1 can cream of chicken soup or cream of mushroom
2 tsp. sherry
1 tbsp. soy sauce

Cut chicken into strips. Pour oil into wok or 10 inch skillet; preheat at medium heat about 2 minutes. Add beans and ginger, cook 3 minutes; stir constantly. Add chicken, carrots, cook 10 minutes; stir often. Push up the side. Add more oil if necessary. Add mushrooms; cook 1 minute; stir often. Add soup, 1/4 cup water, sherry and soy sauce. Heat; stir often.