Chicken & Vegetable Stir Fry

3 Teaspoon Oil
1 Pound Boneless chicken breasts *
1/2 Cup Broccoli forest
2 Ounce Snow peas (about 1/2 c)
1 Medium carrot thinly sliced
1/2 Medium red or green pepper *
1 envelope golden onion soup mix
1 Teaspoon Cornstarch
1/2 Teaspoon Ground ginger
1-1/2 Cup Water
2 Teaspoon Imported soy sauce
1 Teaspoon White or rice vinegar
Hot cooked rice

* Chicken breasts should be cut into thin strips. ** Sweet pepper should be
cut into thin strips.

In large skillet, heat oil and cook chicken with vegetables over medium-
high heat, stirring constantly. 10 minutes or until chicken is golden and
vegetables are crisp-tender. Thoroughly blend golden onion recipe soup mix,
cornstarch, ginger, water, soy sauce and vinegar; stir into chicken mixture.
Bring to a boil, then simmer uncovered t minutes or until sauce is
thickened. Serve over hot rice and garnish, if desired, with sliced green
onion and toasted sesame seeds. MICROWAVE DIRECTIONS: Omit oil and degrease
ginger to 1/4 t. In 2-quart casserole, heat chicken, uncovered, at HIGH
(Full Power) 4 minutes or until almost done; remove chicken and drain. Add
vegetables to casserole and heat uncovered 5 minutes at HIGH (Full Power).
Thoroughly blend golden onion soup mix, cornstarch, ginger, water, soy sauce
and vinegar; stir into vegetables. Heat uncovered 5 minutes on HIGH (Full
Power) or until sauce is thickened, stirring once. Return chicken to
casserole and heat 1 minute or until heated through. Let stand covered 5
minutes. Serve and garnish as above.

Servings: 4

Home Cookin 4.8 Chapter: Poultry