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Quick Chicken Stir-Fry
| 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. | |||
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