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CATEGORY CUISINE TAG YIELD
Meats, Vegetables Poultry, Sauces, Vegetables 4 Servings

INGREDIENTS

1 T Sugar
1 T Flour, all-purpose
1 t Ginger, ground
1/2 t Salt
1/2 c Water
2 T Dijon-style mustard
2 T Soy sauce, reduce-sodium
1 T Rice-wine vinegar
1 Garlic clove, finely chopped
3/4 lb Chicken breast halves
2 T Vegetable oil
5 Green onions
1/4 lb Snow peas, freshstringed
1 Pepper, red/yellowmedium

INSTRUCTIONS

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

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