Recipe - Szechwan-Style Chicken Stir-Fry

Three fourths pound Boneless Skinless Chicken
Breast Halves
One half cup Pace Picante Sauce
2 tablespoon Light Soy Sauce
1 tablespoon Cornstarch
2 teaspoon Fresh Ginger; Shredded
1 One half teaspoon Sugar
2 tablespoon Oil
3 Cloves Garlic; Minced
1 Red Bell Pepper; Cut Into
Strips
4 ounce Pea Pods; Diagonally Halved
1 cup Green Onion; Diagonally
Sliced

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; stirfry 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 brandnamerecipes by Meg Antczak meginny@frontiernet.net on
Mar 16, 1998