| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Vegetables, Grains | Chinese | Chicken, Chinese | 6 | Servings |
INGREDIENTS
| 3 | T | Lite soy sauce |
| 1 1/2 | T | Cornstarch |
| 1/2 | t | Sugar |
| 2 | Skinned boned chicken | |
| breasts 1 1/4 lb cut into | ||
| thin strips | ||
| 4 | oz | Snow peas trimmed |
| 1 | t | Minced ginger root |
| 2 | T | Peanut/vegetable oil divided |
| 1 | Red bell pepper seeded and | |
| cut into thin strips | ||
| 1 | Yellow squash slice thin |
INSTRUCTIONS
In small bowl, blend 6 tablespoon water, soy sauce, cornstarch and sugar. In large skillet, over high heat, cook chicken and ginger in 1 tablespoon oil, stirring until chicken is lightly browned and cooked through. Remove to serving platter. Add the remaining 1 tablespoon oil to skillet. Add vegetables and cook, stirring, until crisp-tender, about 3 minutes. Return chicken to skillet with soy sauce mixture. Cook until sauce thickens and chicken is heated through. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
A Message from our Provider:
“God weeps for you”
Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 140
Calories From Fat: 27
Total Fat: 2.9g
Cholesterol: 48.7mg
Sodium: 472mg
Potassium: 348.1mg
Carbohydrates: 5.4g
Fiber: <1g
Sugar: 2.3g
Protein: 21.3g