Oriental chicken stir-fry
6 Servings
Ingredients
| Quantity | 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.