Tomato Chicken Stir Fry

This recipe was emailed to me from Campbell's Kitchen awhile ago and I saved it in my recipe file to try at some later time. It was easy and tangy and overall a great, healthy meal!

2 T vegetable oil
1 lb. skinless, boneless chicken breast, cut into strips
3 cups cut-up vegetables (I used onion, yellow and green peppers, carrots and broccoli)
2 cloves garlic, minced
1 can condensed tomato soup
2 T soy sauce
1 t vinegar
4 cups hot cooked rice

Heat 1 T oil in skillet. Add chicken and stir-fry until browned. Remove chicken.
Heat remaining oil. Add vegetables and garlic powder and stir-fry until tender-crisp.
Add soup, soy and vinegar. Heat to a boil. Return chicken to skillet and heat through.
Serve over rice.