Oriental chicken stir-fry

Yield: 6 Servings

Measure Ingredient
3 tablespoons Lite soy sauce
1½ tablespoon Cornstarch
½ teaspoon Sugar
2 \N Skinned boned chicken breasts 1 1/4 lb cut into thin strips
4 ounces Snow peas trimmed
1 teaspoon Minced ginger root
2 tablespoons Peanut/vegetable oil divided
1 medium Red bell pepper seeded and cut into thin strips
1 medium Yellow squash slice thin

In small bowl, blend 6 tablespoon water, soy sauce, cornstarch and sugar. In large skillet, over high heat, cook chicken and ginger in 1 tablespoon oil, stirring until chicken is lightly browned and cooked through. Remove to serving platter. Add the remaining 1 tablespoon oil to skillet. Add vegetables and cook, stirring, until crisp-tender, about 3 minutes. Return chicken to skillet with soy sauce mixture. Cook until sauce thickens and chicken is heated through.

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