Chicken ‘n Vegetable Stir Fry

Servings: 4
Ingredients:

3 tb Oil;                                1    Envelope onion soup mix;
1 lb Boneless Chicken;cut into           1 ts Cornstarch;
Strips                            1/2 ts Ground ginger;
1/2 c  Broccoli Florets;               1 1/2 c  Water;
2 oz Snow peas; (about 1/2 cup)          2 ts Soy sauce;
1 md Carrot; thinly sliced               1 ts White or Rice vinegar;
1/2 md Red or green pepper; cut                 Hot Cooked rice;
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 onion soup mix,
cornstarch, ginger, water, soy sauce and vinegar; stir into chicken
mixture. Bring to a boil, then simmer uncovered 5 minutes or until sauce
is thickened. Serve over hot rice and garnish, if desired, with sliced
green onion and toasted sesame seeds.

Source: The Great American Name Brand Cookbook Brought to you and yours by
Nancy O’Brion and her Meal-Master

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