* 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.
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|Serving Size: 1 Serving (233g)|
|Recipe Makes: 4|
|Calories from Fat: 76 (31%)|
|Amt Per Serving||% DV|
|Total Fat 8.4g||11 %|
|Saturated Fat 0.9g||5 %|
|Monounsaturated Fat 4.7g|
|Polyunsanturated Fat 2.3g|
|Cholesterol 65mg||20 %|
|Sodium 1002.9mg||35 %|
|Potassium 516.5mg||14 %|
|Total Carbohydrate 12.4g||4 %|
|Dietary Fiber 1.7g||7 %|
|Sugars, other 10.6g|
|Protein 28.4g||41 %|
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Calories per serving: 244
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