Onion Chicken Stir-Fry

• 1 pouch Campbell's dry onion quality soup and recipe mix
• 2 tsp. cornstarch
• 1/4 tsp. ground ginger
• 1 c. water
• 1 lb. chicken boneless, cut into strips
• 1 1/2 c. broccoli flowerets
• 1 1/2 c. sliced mushrooms
• 2 carrots, cut into match stick thin strips
• hot cooked rice or broth simmered rice

1. In a small bowl, combine soup mix, cornstarch, ginger and water.
2. Set aside.
3. In 10-inch skillet or wok, over medium-high heat, in hot oil, stir-fry half of chicken until chicken is browned and no longer pink.
4. Remove and set aside.
5. Repeat with remaining chicken.
6. Spoon off fat.
7. Return chicken to skillet. Stir in soup mixture.
8. Heat to boiling, stirring constantly.
9. Add broccoli, mushrooms and carrots.
10. Reduce heat to low.
11. Cover and cook 5 minutes, stirring occasionally.
12. Serve with rice.
13. Garnish with cilantro if desired.
14. Makes about 6 cups or 4 main dish servings.
15. Prep time: 10 minutes; cook time: 15 minutes.

onion, cornstarch, ground ginger, water, chicken, broccoli flowerets, mushrooms, carrots, rice

Taken from www.cookbooks.com/Recipe-Details.aspx?id=271378 (may not work)