Title: CHICKEN 'N' VEGETABLE STIR FRY
Categories: Entree Poultry
Yield: 4 Servings
| 3 | tb | Oil |
| 1 | lb | Bonless Chicken Breasts * |
| 1/2 | c | Broccoli Forets |
| 2 | oz | Snow Peas (About 1/2 C) |
| 1 | | Med Carrot Thinly Sliced |
| 1/2 | | Med Red or Green Pepper ** |
| 1 | | Env Golden Onion Soup Mix |
| 1 | ts | Cornstarch |
| 1/2 | ts | Ground Ginger |
| 1 1/2 | c | Water |
| 2 | ts | Imported Soy Sauce |
| 1 | ts | White or Rice Vinegar |
| | | Hot Cooked Rice |
* Chicken breasts should be cut into thin strips. ** Sweet pepper
should be cut into thin strips.
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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 1/4 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.