INGREDIENTS

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.
From the "Lipton Creative Cookery Cookbook", from Rich, Sysop, New Cook BBS
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/soup.zip

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