3 Tbsp. oil
1 lb. boneless chicken
breasts, cut into strips
1/2 c. broccoli flowerets
1/2 c. peas
1 medium carrot, sliced thin
1/2 green pepper, sliced
1 pkg. onion soup mix
1 tsp. cornstarch
1 1/2 c. water
2 tsp. soy sauce
1 tsp. vinegar
In large skillet heat oil and cook chicken with vegeta-
bles over medium-high heat, stirring constantly 10 minutes or
until chicken is golden and vegetables are crisp-tender. Stir
in onion soup mix and thoroughly blend with cornstarch, water,
soy sauce and vinegar. Bring to a boil, then simmer uncovered
15 minutes or until sauce is thickened. Serve over hot rice.
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