Chinese Recipes

Chicken 'n' Vegetable Stir Fry
Serving Size: 4

3 tablespoon oil
1 teaspoon cornstarch
1 pound boneless chicken breasts *
1/2 teaspoon ground ginger
1/2 cup broccoli forets
1 1/2 cup water
2 ounce snow peas (about 1/2 c)
2 teaspoon imported soy sauce
1 med carrot thinly sliced
1 teaspoon white or rice vinegar
1/2 med red or green pepper **
hot cooked rice
1 env golden onion soup mix

Cooking Directions:

* 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

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