Oriental chicken stir-fry

6 Servings

Ingredients

Quantity	Measure	Ingredient
3	tablespoons	Lite soy sauce
1½	tablespoon	Cornstarch
½	teaspoon	Sugar
2		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

Directions

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.