| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Chinese |
Chinese, Poultry |
4 |
Servings |
INGREDIENTS
| 3 |
tb |
Oil |
| 1 |
ts |
Cornstarch |
| 1 |
lb |
Bonless Chicken Breasts * |
| 1/2 |
ts |
Ground Ginger |
| 1/2 |
c |
Broccoli Forets |
| 1 1/2 |
c |
Water |
| 2 |
oz |
Snow Peas (About 1/2 C) |
| 2 |
ts |
Imported Soy Sauce |
| 1 |
md |
Carrot Thinly Sliced |
| 1 |
ts |
White or Rice Vinegar |
| 1/2 |
md |
Red or Green Pepper ** |
|
|
Hot Cooked Rice |
| 1 |
|
Env Golden Onion Soup Mix |
INSTRUCTIONS
* 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. Converted by
MMCONV vers. 1.00
Posted to MC-Recipe Digest V1 #264
Date: Mon, 28 Oct 1996 21:33:44 +0800 (HKT)
From: Sweeney <sweeney@asiaonline.net>
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