1 lg. egg white
2 boneless chicken breasts, skinned, cut in 3/4 inch wide strips
1 tbsp. rice vinegar
1/4 c. soy sauce
1 1/2 tsp. brown sugar
1 pkg. (7 oz.) rice pilaf mix
1 pkg. (10 oz.) frozen peas, thawed
1 lg. carrot, pared, cut crosswise and diagonally in 1/4 inch thick slices
2 green onions, chopped
1 can (6 oz.) mushroom caps in butter, drained
2 tsp. grated ginger root
1 tbsp. cornstarch
1 c. chicken broth
1/4 c. dry roasted peanuts

In small bowl, whisk egg white until frothy. Add chicken; toss to coat. Set aside. In another small bowl, combine vinegar, soy sauce and brown sugar; set aside.

Prepare rice mix as package label directs; place in large bowl. Stir in peas. Keep warm.

In large skillet, heat 2 tablespoons salad oil over medium high heat. Add chicken; saute' 1 minute; stirring. Add carrots, green onion, mushrooms and ginger, cooking, stirring 2 minutes, or until onions are tender crisp.

In small bowl, mix cornstarch with 1/4 c. broth until blended. Stir in remaining broth; add to chicken mixture. Bring to boiling, stirring, boil 2 minutes. Stir in rice mixture; sprinkle with nuts. Makes 6 servings.