Recipe - Chicken N Vegetable Stir Fry

3 tablespoon Oil
One half cup Broccoli Forets
1 Med Carrot Thinly Sliced
1 Env Golden Onion Soup Mix
One half teaspoon Ground Ginger
2 teaspoon Imported Soy Sauce
Hot Cooked Rice
1 pound Bonless Chicken Breasts *
2 ounce Snow Peas (About One half C)
One half Med Red or Green Pepper **
1 teaspoon Cornstarch
1 One half cup Water
1 teaspoon 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 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 the "Lipton Creative Cookery Cookbook", from Rich, Sysop, New Cook BBS
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/soup.zip