Recipe - Mustard Chicken Stir-Fry

1 tablespoon Sugar
1 tablespoon Flour,allpurpose
1 teaspoon Ginger,ground
One half teaspoon Salt
One half cup Water
2 tablespoon Dijonstyle mustard
2 tablespoon Soy sauce,reducesodium
1 tablespoon Ricewine vinegar
1 Garlic clove,finely chopped
Three fourths pound Chicken breast halves
2 tablespoon Vegetable oil
5 Green onions
One fourth pound Snow peas,fresh,stringed
1 Pepper,red/yellow,medium

1. Combine sugar, flour, ginger, salt, water, mustard, soy sauce, vinegar
and garlic in small bowl. Add chicken. Refrigerate for 30 minutes. 2. Heat
1 tablespoon of oil in a large skillet or wok over mediumhigh heat. With a
slotted spoon, remove chicken from marinade to skillet; reserve marinade.
Stirfry chicken for 3 minutes or just until chicken is cooked through.
Remove chicken to plate to keep warm. Wipe out skillet with paper toweling.
3. Heat remaining 1 tablespoon of oil in same skillet over medium heat. Add
green onion; stirfry for 1 minute. Add snow peas and red pepper; stirfry
for 3 minutes. Pour reserved marinade into skillet. Bring to boiling. Add
chicken to skillet; cook, stirring, for 2 minutes or until the sauce is
bubbly and thickened.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini