Chicken 'n vegetable stir fry
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | tablespoons | Oil; |
| 1 | pounds | Boneless Chicken;cut into |
| 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 |
| Into thin strips | ||
| 1 | Envelope onion soup mix; | |
| 1 | teaspoon | Cornstarch; |
| ½ | teaspoon | Ground ginger; |
| 1½ | cup | Water; |
| 2 | teaspoons | Soy sauce; |
| 1 | teaspoon | White or Rice vinegar; |
| Hot Cooked rice; | ||
Directions
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