2 whole chicken breasts
2 tbsp. peanut oil
1 1/2 c. fresh green beans, thinly sliced
1/4 tsp. ground ginger
1 1/2 c. carrots, thinly sliced
1 1/2 c. sliced fresh mushrooms
1 can cream of chicken soup
2 tbsp. sherry
1 tbsp. soy sauce

1. Cut chicken in strips.

2. Pour oil into wok or 10 inch skillet; preheat at medium heat about 2 minutes.

3. Add beans and ginger; cook 3 minutes; stir constantly.

4. Add chicken, carrots; cook 10 minutes; stir often.

5. Add mushrooms; cook 1 minute; stir often.

6. Add soup, 1/4 cup water, sherry, soy. Heat; stir often. Makes about 4 1/2 cups.