2 whole chicken breasts, skinned & boned (1 lb. boneless)
2 tbsp. salad oil
1 (9 oz.) pkg. frozen French style green beans
1 1/2 c. carrots, thinly sliced diagonally
1 1/2 c. sliced fresh mushrooms
1 can cream of chicken soup
2 tbsp. soy sauce
1/4 c. water

Cut chicken in strips. Preheat oil in wok or 10" skillet to medium heat, about 2 minutes. Add beans and 1/2 teaspoon ground ginger, cook 3 minutes, stirring constantly. Add chicken and carrots, cook 10 minutes, stirring often. Push up the sides and add more oil if necessary. Add mushrooms, cook 1 minute, stirring often. Mix together soup, 1/4 cup water and soy sauce. Add, stir often. Serves 4.