Ingredients

2 Tbsp. oil
1 lb. boneless chicken, cut into strips
1/2 C. broccoli florets
2 oz. snow peas (about 1/2 C.)
1 medium carrot, thinly sliced
1/2 medium red or green pepper, cut into thin strips
1 envelope onion soup mix
1 tsp. cornstarch
1/2 tsp. ground ginger
1-1/2 C. water
2 tsp. soy sauce
1 tsp. white or rice vinegar
hot cooked rice
green onion (optional)
sesame seeds, toasted (optional)

Cooking Instructions

In large skillet, heat oil. Cook chicken with vegetables over medium-high heat, stirring constantly, 10 minutes, or until chicken is golden and vegetables are crisp and 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.
 
 
"I have heard the grumblings of the sons of Israel; speak to them, saying, 'At twilight you shall eat meat, and in the morning you shall be filled with bread; and you shall know that I am the LORD your God.'" (Exodus 16: