Chicken 'n vegetable stir fry
4 servings
Ingredients
Quantity | Ingredient | |
---|---|---|
3 | tablespoons | Oil; |
1 | pounds | Boneless Chicken;cut into |
Strips | ||
½ | cup | Broccoli Florets; |
2 | ounces | Snow peas; (about 1/2 cup) |
1 | medium | Carrot; thinly sliced |
½ | medium | Red or green pepper; cut |
Into thin strips | ||
1 | Envelope onion soup mix; | |
1 | teaspoon | Cornstarch; |
½ | teaspoon | Ground ginger; |
1½ | cup | Water; |
2 | teaspoons | Soy sauce; |
1 | teaspoon | White or Rice vinegar; |
Hot Cooked rice; |
Directions
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 onion soup mix, cornstarch, ginger, water, soy sauce and vinegar; stir into chicken mixture. Bring to a boil, then simmer uncovered 5 minutes or until sauce is thickened. Serve over hot rice and garnish, if desired, with sliced green onion and toasted sesame seeds.
Source: The Great American Name Brand Cookbook Brought to you and yours by Nancy O'Brion and her Meal-Master
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