Yield: 4 servings
| Measure | Ingredient |
|---|---|
| 3 tablespoons | Oil |
| 1 pounds | Bonless Chicken Breasts * |
| ½ cup | Broccoli Forets |
| 2 ounces | Snow Peas (About 1/2 C) |
| 1 each | Med Carrot Thinly Sliced |
| ½ each | Med Red or Green Pepper ** |
| 1 each | Env Golden Onion Soup Mix |
| 1 teaspoon | Cornstarch |
| ½ teaspoon | Ground Ginger |
| 1½ cup | Water |
| 2 teaspoons | Imported Soy Sauce |
| 1 teaspoon | 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. ~------------------------------------------------------ ~------------------ 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 ¼ 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.