Chicken 'n Vegetable Stir Frydiabetic, main dish, oriental, poultry, vegetables 3 tablespoon oil 1 lb boneless chicken; cut into 1 strips 1/2 cup broccoli florets 2 oz snow peas; (about 1/2 cup) 1 medium carrot; thinly sliced 1/2 medium red or green pepper; cut 1 into thin strips 1 envelope onion soup mix 1 teaspoon cornstarch 1/2 teaspoon ground ginger 1 1/2 cup water 2 teaspoon soy sauce 1 teaspoon white or rice vinegar 1 hot cooked rice 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 onion soup mix, cornstarch, ginger, water, soy sauce and vinegar; stir into chicken mixture. Bring to a boil, then simmer uncovered 5 minutes or until sauce is thickened. Serve over hot rice and garnish, if desired, with sliced green onion and toasted sesame seeds. Source: The Great American Name Brand Cookbook Brought to you and yours by Nancy O'Brion and her Meal-Master |
