Chicken ‘N’ Vegetable Stir Fry

Chicken ‘N’ Vegetable Stir Fry

  • Prep Time: 0 mins
  • Total Time: 0 mins
  • Servings: 4

    • About This Recipe

    “This is a recipe that I adopted.I love anything stir fried.I like spicy stir fried and this recipe is easily spiced up to satisfy individual tastes with the addition of red pepper flakes.”

    Ingredients

  • 3tablespoonsoil
  • 1lbboneless chicken breast( Chicken breasts should be cut into thin strips.)
  • 1/2 cupbroccoli floret
  • 2ouncessnow peas( About 1/2 C)
  • 1mediumcarrot, Thinly Sliced
  • 1/2 medium red peppers (cut into thin strips) or 1/2 mediumgreen pepper( cut into thin strips)
  • 1envelopeonion soup mix
  • 1teaspooncornstarch
  • 1/2 teaspoonginger, Ground
  • 1 1/2 cupswater
  • 2teaspoonssoy sauce
  • 1teaspoon white vinegar or 1teaspoonrice vinegar
  • rice, Hot Cooked

    • Directions

  • 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.

    • Reviews

  • “This was really good, the onion soup mix was a different addition to my regular stir-fry recipes.I used snow peas, yellow bell pepper, and mushrooms.”

  • “I served this for a dinner party and everyone loved it. It had a great flavor to it.”

  • “Really tasty – even my finicky kids ate it!A real keeper – thanks!!”

  • “My husband actually gave this the four stars.I’m not much of a stir fry person, so I’ll go with his rating.I thought this was good…not great…but good.Served over jasmine rice.I used sesame oil and olive oil and browned the chicken but it came out tough and overcooked (probably my fault).I also added some crushed red pepper to the sauce to give it a little more flavor.For veggies, I used celery, green and yellow peppers, red onion, green onions, bok choy, and asparagus.I also added salt and pepper.Stir fried (separately) some shrimp and added them in at the last few minutes.”

  • “I used this recipe only for the sauce. It was really easy and tasted great. I had hoped it would have a little stronger flavor, but all in all it was so simple and my family really liked it. THanks for an easy stir fry!”

  • “This was excellent and so easy.I actually ommitted the cornstarch and just added less water.I served it over brown rice!I will definitely be making this again!”

  • “Thank you Vicky for quick, easy and delicious recipe. I tried to enter a cooking time for the recipe but ran into a road block. I found that along with the 20 minutes actual cooking time I required little more than 10 minutes prep time. Wayne”

  • “This was very good and simple to make!The sauce was really tasty.I served it on top of white rice, and it was a really satisfying meal.Thank you for a great Saturday night dinner! :)”

  • “This recipe was SO GOOD. I recommend adding more veggies, but it’s mighty fine as is.No leftovers here!”

  • “This is a easy tasty recipe.My whole family loved it.”

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