Cashew Carrot Ginger Stir-Fry

6 chicken tenders cut up
2 C. Pacific Foods Cashew Carrot Ginger soup
1 bag frozen stir fry vegetables
1/2 sweet onion chopped
1 can garbanzo beans
2 tsp. cumin
salt
pepper
olive oil

Heat olive oil in large pan, salt and pepper, and add cumin then saute chicken and onion until cooked through.
Meanwhile cook veggies in microwave as per package directions.
When chicken is cooked add soup, beans, and veggies. Simmer until sauce is reduced.
Serve over rice.
This is very versatile and would probably be better with fresh veggies, but I was out. I also think brown rice would have been better as well, but was out of that too.