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

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

* 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. Converted by
MMCONV vers. 1.00
Posted to MC-Recipe Digest V1 #264

Date: Mon, 28 Oct 1996 21:33:44 +0800 (HKT)

From: Sweeney