Title: Chicken & Vegetable Stir Fry
Categories: Entree Poultry
Yield: 4 Servings

3	tb	Oil
1/2	c	Broccoli Forets
1		Med Carrot Thinly Sliced
1		Env Golden Onion Soup Mix
1/2	ts	Ground Ginger
2	ts	Imported Soy Sauce
		Hot Cooked Rice
1	lb	Bonless Chicken Breasts *
2	oz	Snow Peas (About 1/2 C)
1/2		Med Red or Green Pepper **
1	ts	Cornstarch
1 1/2	c	Water
1	ts	White or Rice Vinegar

* Chicken breasts should be cut into thin strips. ** Sweet pepper should be cut into thin strips. 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.

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