Chicken 'n' vegetable stir fry Recipe

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Chicken 'n' vegetable stir fry

Artist:	_	Yield:	4
Categories:	Asian, Chicken, Chinese, Entrees, Ethnic, Poultry, Stir-fry	Rating:	0
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Ingredients:

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

Procedures:

1	* chicken breasts should be cut into thin strips.
2	** sweet pepper should be cut into thin strips.
3	In large skillet, heat oil and cook chicken with vegetables over medium- high heat, stirring constantly.
4	10 minutes or until chicken is golden and vegetables are crisp-tender.
5	Thoroughly blend golden onion recipe soup mix, cornstarch, ginger, water, soy sauce and vinegar; stir into chicken mixture.
6	Bring to a boil, then simmer uncovered t minutes or until sauce is thickened.
7	Serve over hot rice and garnish, if desired, with sliced green onion and toasted sesame seeds.
8	Microwave directions: omit oil and degrease ginger to ?t. in 2-quart casserole, heat chicken, uncovered, at high (full power) 4 minutes or until almost done; remove chicken and drain.
9	Add vegetables to casserole and heat uncovered 5 minutes at high (full power).
10	Thoroughly blend golden onion soup mix, cornstarch, ginger, water, soy sauce and vinegar; stir into vegetables.
11	Heat uncovered 5 minutes on high (full power) or until sauce is thickened, stirring once.
12	Return chicken to casserole and heat 1 minute or until heated through.
13	Let stand covered 5 minutes.
14	Serve and garnish as above