Chicken 'N' Vegetable Stir Fry - cooking recipe

Ingredients

3 tablespoons oil
1 lb boneless chicken breast (Chicken breasts should be cut into thin strips.)
1/2 cup broccoli floret
2 ounces snow peas (About 1/2 C)
1 medium carrot, Thinly Sliced
1/2 medium red peppers (cut into thin strips) or 1/2 medium green pepper (cut into thin strips)
1 envelope onion soup mix
1 teaspoon cornstarch
1/2 teaspoon ginger, Ground
1 1/2 cups water
2 teaspoons soy sauce
1 teaspoon white vinegar or 1 teaspoon rice vinegar
rice, Hot Cooked

Preparation

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.