| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Vegetables |
|
Sauces, Poultry, Vegetables |
4 |
Servings |
INGREDIENTS
| 1 |
tb |
Sugar |
| 1 |
tb |
Flour,all-purpose |
| 1 |
ts |
Ginger,ground |
| 1/2 |
ts |
Salt |
| 1/2 |
c |
Water |
| 2 |
tb |
Dijon-style mustard |
| 2 |
tb |
Soy sauce,reduce-sodium |
| 1 |
tb |
Rice-wine vinegar |
| 1 |
|
Garlic clove,finely chopped |
| 3/4 |
lb |
Chicken breast halves |
| 2 |
tb |
Vegetable oil |
| 5 |
|
Green onions |
| 1/4 |
lb |
Snow peas,fresh,stringed |
| 1 |
|
Pepper,red/yellow,medium |
INSTRUCTIONS
1. Combine sugar, flour, ginger, salt, water, mustard, soy sauce, vinegar
and garlic in small bowl. Add chicken. Refrigerate for 30 minutes. 2. Heat
1 tablespoon of oil in a large skillet or wok over medium-high heat. With a
slotted spoon, remove chicken from marinade to skillet; reserve marinade.
Stir-fry chicken for 3 minutes or just until chicken is cooked through.
Remove chicken to plate to keep warm. Wipe out skillet with paper toweling.
3. Heat remaining 1 tablespoon of oil in same skillet over medium heat. Add
green onion; stir-fry for 1 minute. Add snow peas and red pepper; stir-fry
for 3 minutes. Pour reserved marinade into skillet. Bring to boiling. Add
chicken to skillet; cook, stirring, for 2 minutes or until the sauce is
bubbly and thickened.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
A Message from our Provider:
“Even in a \”New Age\”, God’s truth is crystal clear”