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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