Chicken and Vegetable Stir Fry
Chicken and Vegetable Stir Fry recipe
Ingredients
| 3 | tablespoons |
vegetable oil
|
|
| 1 | pound |
chicken breast halves, boneless, skinless
cut into thin strips |
|
| ½ | cup |
broccoli florets
|
|
| 2 | ounces |
snow pea pods
about 1/2 cups |
|
| 1 | medium |
carrots
thinly sliced |
|
| ½ | medium |
sweet red bell peppers
red or green, cut in thin strips |
* |
| 1 | envelope |
onion soup mix
|
* |
| 1 | teaspoon |
cornstarch
|
|
| ½ | teaspoon |
ginger
ground |
* |
| 1 ½ | cups |
water
|
|
| 2 | teaspoons |
soy sauce, tamari
imported |
|
| 1 | teaspoon |
white vinegar
ineor rice vinegar |
|
| 1 | x |
rice
hot cooked |
* |
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 golden onion recipe soup mix, cornstarch, ginger, water, soy sauce and vinegar; stir into chicken mixture.
Bring to a boil, then simmer uncovered teaspoon 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 ¼ 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.
Nutrition Facts
Serving Size 244g (8.6 oz)
