Recipe of the Day #67.

                                  Chicken Tenderloin Strips and Stir-Fry Vegetables

1 Pound Chicken Tenderloin Strips.
Soy Sauce; to taste.
1 Pound Stir-Fry Vegetables.
Olive Oil.
1 Can Reduced-Fat Cream of Chicken Soup.
1 Can of Water.
3 Cups Brown Rice; cooked.

Brown the Chicken in a small amount of Olive Oil.
Transfer to the Crock-Pot with a slotted spoon.
Add in the Soup and Water.
Cover and cook for 3-4 hours on High or 6-8 hours on Low.
Add the Vegetables in during the last 2 hours of cooking time.
Cook the Brown Rice separately.
Serve together and top with low-sodium Soy Sauce.