Title: Chicken 'n' Vegetable Stir Fry
Categories: Main dish, Poultry
Yield: 4 Servings

3 tb Oil
1/2 c Broccoli Forets
1 Med Carrot Thinly Sliced
1 Env Golden Onion Soup Mix
1/2 ts Ground Ginger
2 ts Imported Soy Sauce
Hot Cooked Rice
1 lb Bonless Chicken Breasts *
2 oz Snow Peas (About 1/2 C)
1/2 Med Red or Green Pepper **
1 ts Cornstarch
1 1/2 c Water
1 ts 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 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.

From the "Lipton Creative Cookery Cookbook", from Rich, Sysop, New Cook BBS
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/soup.zip