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