Chicken'n' Vegetable Stir Fry

3 T Oil

1 lb Bonless Chicken Breasts *

1/2 c Broccoli Forets

2 oz Snow Peas (About 1/2 C)

1 ea Med Carrot Thinly Sliced

1/2 ea Med Red or Green Pepper **

1 ea Env Golden Onion Soup Mix

1 t Cornstarch

1/2 t Ground Ginger

1 1/2 c Water

2 t Imported Soy Sauce

1 t White or Rice Vinegar

1 x Hot Cooked Rice

* Chicken breasts should be cut into thin strips. ** Sweet pepper should be cut into thin strips. ~

-- 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.