Chicken And Vegetable Stir Fry

Serves:

Ingredients:

3 tb Oil
1 ts White or Rice Vinegar
2 ts Imported Soy Sauce
1 1/2 c Water
1/2 ts Ground Ginger
1 ts Cornstarch
1 Env Golden Onion Soup Mix
1/2 Med Red or Green Pepper **
1 Med Carrot Thinly Sliced
2 oz Snow Peas (About 1/2 C)
1/2 c Broccoli Forets
1 lb Bonless Chicken Breasts *
Hot Cooked Rice

Method:

* 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.