TRIM and discard excess fat from chicken. Place chicken in shallow dish. Pour 1/3 cup marinade over chicken; turn to evenly coat both sides of each piece. Refrigerate 30 min. to marinate. Remove chicken from marinade; discard marinade.
COOK in large covered skillet on medium heat 5 min. on each side or until evenly browned. Remove from skillet; cover to keep warm.
ADD vegetables and garlic to skillet; cook, uncovered, 3 min., stirring frequently. Stir in soup, water and remaining marinade. Return chicken to skillet; cover. Cook 15 min. or until chicken is done (165°F).