Chicken stirfry

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Chicken and Vegetable Stir Fry Recipe


3 Teaspoon Oil
1 Pound Bonless chicken breasts *
1/2 Cup Broccoli forets
2 Ounce Snow peas (about 1/2 c)
1 Medium carrot thinly sliced
1/2 Medium red or green pepper *
1 Env golden onion soup mix
1 Teaspoon Cornstarch
1/2 Teaspoon Ground ginger
1-1/2 Cup Water
2 Teaspoon Imported soy sauce
1 Teaspoon 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.

Please feel free to modify these recipes for any dietary needs or special diets.

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