Chicken 'n vegetable stir fry

Yield: 4 servings

Measure Ingredient
3 tablespoons Oil;
1 pounds Boneless Chicken;cut into
\N \N Strips
½ cup Broccoli Florets;
2 ounces Snow peas; (about 1/2 cup)
1 medium Carrot; thinly sliced
½ medium Red or green pepper; cut
\N \N Into thin strips
1 \N Envelope onion soup mix;
1 teaspoon Cornstarch;
½ teaspoon Ground ginger;
1½ cup Water;
2 teaspoons Soy sauce;
1 teaspoon White or Rice vinegar;
\N \N Hot Cooked rice;

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 onion soup mix, cornstarch, ginger, water, soy sauce and vinegar; stir into chicken mixture. Bring to a boil, then simmer uncovered 5 minutes or until sauce is thickened. Serve over hot rice and garnish, if desired, with sliced green onion and toasted sesame seeds.

Source: The Great American Name Brand Cookbook Brought to you and yours by Nancy O'Brion and her Meal-Master

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