Chicken 'n Vegetable Stir Fry

3 tbsp. oil
1 lb. boneless chicken breasts cut into thin strips
½ cup broccoli florets
½ cup snow peas
1 medium carrot, thinly sliced
½ medium red pepper cut into thin strips
1 envelope Lipton® Recipe Secrets Golden Onion Recipe Soup Mix
3 whole boneless chicken breasts, skinned, cut into 1” pieces
½ tsp. salt
1/8 tsp. white pepper
¼ cup oil
¼ cup chopped green onions
2 cups sliced fresh mushrooms
1 tsp. ginger
1 14oz. can chicken broth
2 pkgs. (6 to 7 oz. each) frozen pea pods
Hot cooked rice

Blend cornstarch and water I small bowl, until smooth. Set aside.

Sprinkle chicken with salt and pepper. Heat oil in large skillet or wok. Add
chicken. Stir fry over medium high heat until no longer pick. Remove
chicken from skillet. Add onion to skillet. Stir fry over medium high heat
1 minute. Stir in mushrooms, and ginger. Cook, stirring constantly 2 to 3
minutes or until mushrooms are tender. Add chicken broth and pea pods.
Heat to boiling, stirring to break apart pea pods. Add cornstarch mixture.
Heat to boiling, stirring constantly. Boil 1 minute. Remove form heat
stirring chicken.

Serve with rice. Sprinkle, if desired with toasted almonds and drizzle with
extra soy sauce, if desired.