3 tb Oil

      1 lb Bonless Chicken Breasts *

    1/2 c  Broccoli Forets

      2 oz Snow Peas (About 1/2 C)

      1    Med Carrot Thinly Sliced

    1/2    Med Red or Green Pepper **

      1    Env Golden Onion Soup Mix

      1 ts Cornstarch

    1/2 ts Ground Ginger

  1 1/2 c  Water

      2 ts Imported Soy Sauce

      1 ts White or Rice Vinegar

           Hot Cooked Rice
  *     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.