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.