CHICKEN ‘N’ VEGETABLE STIR FRY

Servings: 4
Ingredients:

3 T  Oil
1 lb Bonless chicken breasts *
1/2 c  Broccoli forets
2 oz Snow peas (about 1/2 c)
1 ea Med carrot thinly sliced
1/2 ea Med red or green pepper *
1 ea Env golden onion soup mix
1 t  Cornstarch
1/2 t  Ground ginger
1 1/2 c  Water
2 t  Imported soy sauce
1 t  White or rice vinegar
1 x  Hot cooked rice

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

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