Chicken 'N' Vegetable Stir Fry |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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This is a recipe that I adopted. I love anything stir fried. I like spicy stir fried and this recipe is easily spiced up to satisfy individual tastes with the addition of red pepper flakes. 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 |
Directions:
1. 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.
2. Thoroughly blend golden onion recipe soup mix, cornstarch, ginger, water, soy sauce and vinegar; stir into chicken mixture.
3. Bring to a boil, then simmer uncovered t minutes or until sauce is thickened.
4. Serve over hot rice and garnish, if desired, with sliced green onion and toasted sesame seeds.
5. MICROWAVE DIRECTIONS:
6. Omit oil and degrease ginger to 1/4 t.
7. In 2-quart casserole, heat chicken, uncovered, at HIGH (Full Power) 4 minutes or until almost done; remove chicken and drain.
8. Add vegetables to casserole and heat uncovered 5 minutes at HIGH (Full Power).
9. Thoroughly blend golden onion soup mix, cornstarch, ginger, water, soy sauce and vinegar; stir into vegetables.
10. Heat uncovered 5 minutes on HIGH (Full Power) or until sauce is thickened, stirring once.
11. Return chicken to casserole and heat 1 minute or until heated through.
12. Let stand covered 5 minutes.
13. Serve and garnish as above.
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