Szechwan-style chicken stir-fry
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¾ | pounds | Boneless Skinless Chicken Breast Halves |
| ½ | cup | Pace Picante Sauce |
| 2 | tablespoons | Light Soy Sauce |
| 1 | tablespoon | Cornstarch |
| 2 | teaspoons | Fresh Ginger; Shredded |
| 1½ | teaspoon | Sugar |
| 2 | tablespoons | Oil |
| 3 | Cloves Garlic; Minced | |
| 1 | Red Bell Pepper; Cut Into Strips | |
| 4 | ounces | Pea Pods; Diagonally Halved |
| 1 | cup | Green Onion; Diagonally Sliced |
Directions
Cut chicken into strips. Combine pace sauce, soy sauce, cornstarch, ginger and sugar in small bowl; reserve. Heat 1 tbsp oil in large skillet over medium high heat. Add chicken and garlic; stir fry 2 to 3 minutes or until chicken is cooked through. Remove chicken from skillet and reserve. Add remaining tbsp oil to skillet. Add bell pepper and pea pods; stir-fry 3 minutes or until vegetables are tender. Stir sauce mixture and add to skillet with green onions and reserved chicken. Cook and stir 1 minute or until sauce thickens. Serve with rice, if desired.
Recipe by: Pace newsletter spring 93 Posted to brand-name-recipes by Meg Antczak <meginny@...> on Mar 16, 1998