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Chicken & Vegetable Stir Fry

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MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: CHICKEN & VEGETABLE STIR FRY
 Categories: Poultry
      Yield: 4 Servings
 
      3 tb Oil
      1 lb Bonless Chicken Breasts *
    1/2 c  Broccoli Forets
      2 oz Snow Peas (About 1/2 C)
      1    Med Carrot Thinly Sliced
    1/2    Med Red or Green Pepper **
      1    Env Golden Onion Soup Mix
      1 ts Cornstarch
    1/2 ts Ground Ginger
  1 1/2 c  Water
      2 ts Imported Soy Sauce
      1 ts White or Rice Vinegar
           Hot Cooked Rice
 
  *     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.
 
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