| 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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