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Chicken And Vegetable Stir Fry

Chicken And Vegetable Stir Fry

Chicken and tender vegetables stir fried with minced ginger and savory soy sauce.
Ingredient:
3 tbsp Oil 1 lb Bonless Chicken Breasts * 1/2 cup Broccoli Forets 2 oz Snow Peas (About 1/2 C) 1 med Med Carrot Thinly Sliced 1/2 med Med Red or Green Pepper ** 1 Golden Onion Soup Mix 1 tsp Cornstarch 1/2 tsp Minced Ginger 1 1/2 cup Water 2 tsp Imported Soy Sauce 1 tsp White or Rice Vinegar Hot Cooked Rice
Direction:
1. * Chicken breasts should be cut into thin strips. ** Sweet pepper should be cut into thin strips. 2. 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 10 minutes or until sauce is thickened. 3. Serve over hot rice and garnish, if desired, with sliced green onion and toasted sesame seeds. 4. MICROWAVE DIRECTIONS: Omit oil and decrease 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. 5. Let stand covered 5 minutes. Serve and garnish as above.
Difficulty:Easy Prep Time: Minutes Cook Time: Minutes Serves:4 servings

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