Chicken 'n' Vegetable Stir Fry

Ingredients

• Servings: 4
• 3 tablespoons oil
• 1 lb boneless chicken breast (chicken breasts should be cut into thin strips.)
• 1/2 cup broccoli floret
• 2 ounces snow peas (about 1/2 c)
• 1 medium carrot, thinly sliced
• 1/2 medium red peppers (cut into thin strips) or 1/2 medium green pepper (cut into thin strips)
• 1 envelope onion soup mix
• 1 teaspoon cornstarch
• 1/2 teaspoon ginger, ground
• 1 1/2 cups water
• 2 teaspoons soy sauce
• 1 teaspoon vinegar or 1 teaspoon rice vinegar
• rice, hot cooked

Recipe

• 1 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.
• 2 thoroughly blend golden onion recipe soup mix, cornstarch, ginger, water, soy sauce and vinegar; stir into chicken mixture.
• 3 bring to a boil, then simmer uncovered t minutes or until sauce is thickened.
• 4 serve over hot rice and garnish, if desired, with sliced green onion and toasted sesame seeds.
• 5 microwave directions:
• 6 omit oil and degrease ginger to 1/4 t.
• 7 in 2-quart casserole, heat chicken, uncovered, at high (full power) 4 minutes or until almost done; remove chicken and drain.
• 8 add vegetables to casserole and heat uncovered 5 minutes at high (full power).
• 9 thoroughly blend golden onion soup mix, cornstarch, ginger, water, soy sauce and vinegar; stir into vegetables.
• 10 heat uncovered 5 minutes on high (full power) or until sauce is thickened, stirring once.
• 11 return chicken to casserole and heat 1 minute or until heated through.
• 12 let stand covered 5 minutes.
• 13 serve and garnish as above.