| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Chicken, Posted |
4 |
Servings |
INGREDIENTS
| 3/4 |
lb |
Boneless Skinless Chicken Breast Halves |
| 1/2 |
c |
Pace Picante Sauce |
| 2 |
tb |
Light Soy Sauce |
| 1 |
tb |
Cornstarch |
| 2 |
ts |
Fresh Ginger; Shredded |
| 1 1/2 |
ts |
Sugar |
| 2 |
tb |
Oil |
| 3 |
|
Cloves Garlic; Minced |
| 1 |
|
Red Bell Pepper; Cut Into Strips |
| 4 |
oz |
Pea Pods; Diagonally Halved |
| 1 |
c |
Green Onion; Diagonally Sliced |
INSTRUCTIONS
Cut chicken into strips. Combine pace sauce, soy sauce, cornstarch, ginger
and sugar in small bowl; reserve. Heat 1 tbsp oil in large skillet over
medium high heat. Add chicken and garlic; stir fry 2 to 3 minutes or until
chicken is cooked through. Remove chicken from skillet and reserve. Add
remaining tbsp oil to skillet. Add bell pepper and pea pods; stir-fry 3
minutes or until vegetables are tender. Stir sauce mixture and add to
skillet with green onions and reserved chicken. Cook and stir 1 minute or
until sauce thickens. Serve with rice, if desired.
Recipe by: Pace newsletter spring 93
Posted to brand-name-recipes by Meg Antczak <meginny@frontiernet.net> on
Mar 16, 1998
A Message from our Provider:
“There’s more hope for murderers than the self-righteous”