Pour soy sauce over chicken and mix. Roll in cornstarch until covered. Put 2 tablespoons of oil in skillet or wok. Fry chicken until golden brown. Add mixed veggies and cook until tender. Mix seasoning mix per directions on package. Add to veggies and meat. Stir until thickened.
Pour over rice or Chinese noodles.
By Robin from Washington, IA
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Combine first 5 ingredients with 1/4 cup water in bowl, mixing well. Marinate chicken in sauce for 10 minutes or longer. Drain chicken, reserving marinade.
Heat oil in nonstick skillet. Stir-fry chicken for 5 minutes or until browned. Add veggies. Stir-fry until crisp-tender. Stir in contents of sauce packet. Cook until hot.
With vegetable peeler, cut peel from orange into 1 1/2 inch pieces. Do not cut into the white membrane. Place orange peels on a cookie sheet, let peels dry in 200 degree F oven for 30 minutes.
Mix sauce ingredients in bowl and set aside. Heat wok or large skillet to medium high. Using 2 Tbsp. oil, add broccoli and carrots.
In a small bowl, combine the first six ingredients; set aside. In a large skillet or wok, stir-fry chicken in oil for 5-6 minutes or until juices run clear. Add the vegetables; stir-fry for 3-4 minutes or until crisp-tender.
In wok or deep-sided 12 inch skillet, heat oil over medium high heat. Add chicken; stir-fry 2 minutes or until no longer pink in the middle.
Stir chicken into eggs;remove chicken with slotted spoon and place in bag with baking mix. Shake bag until chicken is coated; remove chicken from bag.