Chicken 'n' vegetable stir fry

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.

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