Recipe - Chicken And Vegetable Stir Fry

3 tablespoon Oil
1 pound Bonless Chicken Breasts *
One half cup Broccoli Forets
2 ounce Snow Peas (About One half C)
1 Med Carrot Thinly Sliced
One half Med Red or Green Pepper **
1 Env Golden Onion Soup Mix
1 teaspoon Cornstarch
One half teaspoon Ground Ginger
1 One half cup Water
2 teaspoon Imported Soy Sauce
1 teaspoon White or Rice Vinegar
Hot Cooked Rice

* 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 crisptender. 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 cut or sliced up green onion and
toasted sesame seeds. MICROWAVE DIRECTIONS: Omit oil and degrease ginger to
One fourth t. In 2quart 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.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini