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MUSTARD CHICKEN STIR-FRY

Category:    Chicken
Yield: 4 servings
 
      1 tb Sugar                               1 tb Rice-wine vinegar
      1 tb Flour,all-purpose                   1    Garlic clove,finely chopped
      1 ts Ginger,ground                     3/4 lb Chicken breast halves
    1/2 ts Salt                                2 tb Vegetable oil
    1/2 c  Water                               5    Green onions
      2 tb Dijon-style mustard               1/4 lb Snow peas,fresh,stringed
      2 tb Soy sauce,reduce-sodium             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 medium-high
  heat. With a slotted spoon, remove chicken from marinade to skillet;
  reserve marinade. Stir-fry 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; stir-fry for 1 minute. Add snow peas and red pepper; stir-fry
  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.
 

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