Chicken 'n Vegetable Stir Fry

1 envelope onion soup mix
3 Tbs. soy sauce
2 tsp. corn starch
1/2 tsp. sugar
1/2 tsp. ground ginger
1 1/2 cups water
3 Tbs. vegetable oil
1 lb. chicken, cut in strips
2 cups broccoli flowerets
4 oz. snow peas
1 carrot, thinly sliced
1 bell pepper, cut in thin strips
1/2 cup unsalted roasted peanuts

Combine first 5 ingredients in water;  set aside.  Heat oil in wok or large skillet over high heat until hot. 

Add chicken and stir fry 3 minutes.  Add vegetables and soup mixture.  Bring to a boil. 

Reduce heat and simmer, uncovered, 5 minutes.  Stir in nuts and serve over hot rice.