Chicken 'n' Vegetable Stir Fry

Title: Chicken 'n' Vegetable Stir Fry
Categories: Chicken, Vegetables, Microwave
Yield: 4 servings

3 tb Oil
1 ts Cornstarch
1 lb Bonless Chicken Breasts cut into thin strips
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 Soy Sauce
1 Medium Carrot Thinly Sliced
1 ts White Or Rice Vinegar
1/2 Medium Red Or Green Pepper cut into thin strips
Hot Cooked Rice
1 Env Golden Onion Soup Mix

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 ten 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.