

February 8, 2012



Ingredients	Instructions
2 tbsp Cornstarch	Put cornstarch in plastic food bag. Add chicken. Toss to coat. Heat oil in large, preferably non-stick skillet over med-high heat until hot, but not smoking. Add chicken and stir-fry for 3-4 min until golden brown on all sides. Remove to a bowl with slotted spoon. Add bell pepper, snap peas, and water chestnuts to drippings in skillet. Stir-fry for 2-3 min or until vegetables are crisp-tender. Pour in stir-fry sauce and return chicken to skillet. Stir to coat chicken and vegetables. Garnish with scallions.
12 oz Chicken Breast, boned and skinned, cut into 1-1/2 in cubes
2 tbsp Vegetable Oil
1 large Red Bell Pepper, seeded and chopped
8 fresh Sugar Snap Peas, trimmed or 9 oz frozen Snap Peas
1 can (8 oz) sliced Water Chestnuts, drained
3/4 c Sweet & Sour Stir Fry Sauce
Scallions, sliced to garnish