1 lb. chicken breasts, cut in thin strips
1/2 c. broccoli florets
1/2 c. snow peas or pea pods
1 med. carrot, thinly sliced
1/2 med. green or red pepper, cut in strips
1 env. onion soup mix
1 tsp. cornstarch
1 1/2 c. water
1 tsp. white vinegar
1/2 tsp. ginger
2 tsp. soy sauce (or less)

Heat 2 tablespoons oil in a large skillet and cook chicken with vegetables over medium high heat, stirring constantly, 10 minutes or until vegetables are crisp-tender. Blend soup mix, cornstarch, ginger, water, soy sauce and vinegar. Add to stir-fry. Bring to boil and simmer uncovered three minutes. Serve over rice.