Ingredients 3/4 pound chicken, breasts, boneless, skinless, cut into thin strips 4 tablespoon soy sauce, divided 2 tablespoon corn starch, divided 2 each garlic, cloves, minced 1/2 teaspoon ginger root, fresh, minced, or ginger, ground 2 tablespoon oil, divided 1 each bell pepper, red, sliced 1 each onion, sliced 1/4 pound mushrooms, sliced 1/4 pound snow peas 1
rice, cooked, hot
Directions: In bowl, combine chicken, 1 tablespoon each soy sauce and corn starch, garlic and ginger; let stand 15 minutes. Meanwhile, combine 3 tablespoons soy sauce, 1 tablespoon corn starch and 3/4 cup water; set aside. Heat 1 tablespoon oil in stir fry pan or hot skillet over medium-high heat. Add chicken and stiry-fry 3 minutes; remove from pan. Heat remaining 1 tablespoon oil in same pan. Add vegetables and stir-fry 5 minutes. Stir in chicken and soy sauce mixture, stirring constantly; bring to bil and boil 1 minute. Serve over rice.