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Chicken and Vegetable Stir Fry
3 tb Oil;
1 lb Boneless Chicken;cut into strips
1/2 c Broccoli Florets;
2 oz Snow peas; (about 1/2 cup)
1 md Carrot; thinly sliced
1/2 md Red or green pepper; cut into thin strips
1 Envelope onion soup mix;
1 ts Cornstarch;
1/2 ts Ground ginger;
1 1/2 c Water;
2 ts Soy sauce;
1 ts White or Rice vinegar;
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.
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