Title: Chicken and Vegetable Stir Fry
Categories: 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.