Vegetable cooking spray
3/4 lb. skinless, boneless chicken breasts, cut into thin strips
1/4 tsp. garlic powder
1/4 tsp. ground ginger
1 cut green pepper, cut in 1" squares (about 1 med.)
3/4 c. green onions, cut in 1 1/2" pieces (about 4 lg.)
1 can Campbell's condensed tomato soup
3 tbsp. water
2 tsp. low-sodium soy sauce
1 tsp. Louisiana-style hot sauce (optional)
2 c. hot cooked rice
2 tbsp. chopped dry roasted peanuts

Spray 10 inch skillet with cooking spray and place over medium-high heat 1 minute. Add chicken, garlic powder and ginger. Cook until chicken is browned, stirring often. Add green pepper and green onions; cook until vegetables are tender-crisp and chicken is no longer pink, stirring often. Add soup, water, soy sauce and hot sauce. Heat to boiling, stirring often. Serve over rice. Sprinkle with peanuts. Garnish with green onion and sweet red pepper strips, if desired. Serves 4.