Chicken Stir-Fry - cooking recipe

Ingredients

1 envelope Campbell's dry onion soup mix with chicken broth
1 Tbsp. cornstarch
1 c. water
1 Tbsp. soy sauce
2 Tbsp. vegetable oil
1 lb. skinless boneless chicken breasts or thighs, cut into strips
4 c. cut up fresh vegetables (broccoli, mushrooms, carrots)
1/2 tsp. ground ginger
4 c. hot cooked rice

Preparation

In bowl, stir together soup mix, cornstarch, water and soy sauce until smooth.
In a 10-inch skillet or wok over medium-high heat, in 1 tablespoon of hot oil, stir-fry half of the chicken until browned.
Remove.
Repeat with remaining chicken.