Chicken 'n' Vegetable Stir Fry

Course : Chicken
Serves: 4
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Ingredients:

3 tablespoon Oil
1 teaspoon Cornstarch
1 pound Bonless Chicken Breasts *
1/2 teaspoon Ground Ginger
1/2 cup Broccoli Forets
1 1/2 cup Water
2 ounce Snow Peas
2 teaspoon Imported Soy Sauce
1 Medium Carrot Thinly Sliced
1 teaspoon White or Rice Vinegar
1/2 Medium Red or Green Pepper **
3 Cup Hot Cooked Rice
1 package Golden Onion Soup Mix
 

Preparation / Directions:

* 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.


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