| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Vegetables, Grains |
Chinese |
Chinese, Chicken |
6 |
Servings |
INGREDIENTS
| 3 |
tb |
Lite soy sauce |
| 1 1/2 |
tb |
Cornstarch |
| 1/2 |
ts |
Sugar |
| 2 |
|
Skinned boned chicken breasts 1 1/4 lb cut into thin strips |
| 4 |
oz |
Snow peas trimmed |
| 1 |
ts |
Minced ginger root |
| 2 |
tb |
Peanut/vegetable oil divided |
| 1 |
md |
Red bell pepper seeded and cut into thin strips |
| 1 |
md |
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
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