| 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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