Category: Chicken

3 tbsp Lite soy sauce

1 1/2 tbsp Cornstarch

1/2 tsp Sugar

2 Skinned boned chicken breasts 1 1/4 lb cut into thin strips

4 oz Snow peas trimmed

1 tsp Minced ginger root

2 tbsp Peanut/vegetable oil divided

1 medium Red bell pepper seeded and cut into thin strips

1 medium Yellow squash slice thin

In small bowl, blend 6 tablespoon water, soy sauce, cornstarch and sugar. In large skillet, over high heat, cook chicken and ginger in 1 tablespoon oil, stirring until chicken is lightly browned and cooked through. Remove to serving platter. Add the remaining 1 tablespoon oil to skillet. Add vegetables and cook, stirring, until crisp-tender, about 3 minutes. Return chicken to skillet with soy sauce mixture. Cook until sauce thickens and chicken is heated through.