1 envelope onion soup mix
3 Tbs. soy sauce
2 tsp. corn starch
1/2 tsp. sugar
1/2 tsp. ground ginger
1 1/2 cups water
3 Tbs. vegetable oil
1 lb. chicken, cut in strips
2 cups broccoli flowerets
4 ozs. snow peas
1 carrot, thinly sliced
1 bell pepper, cut in thin strips
1/2 cup unsalted roasted peanuts
Combine first 5 ingredients in water; set aside. Heat oil in wok or large skillet over high heat until hot. Add chicken and stir fry 3 minutes. Add vegetables and soup mixture. Bring to a boil. Reduce heat and simmer, uncovered, 5 minutes. Stir in nuts and serve over hot rice.
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