Szechwan-style chicken stir-fry

4 Servings

Ingredients

Quantity Ingredient
¾ pounds Boneless Skinless Chicken Breast Halves
½ cup Pace Picante Sauce
2 tablespoons Light Soy Sauce
1 tablespoon Cornstarch
2 teaspoons Fresh Ginger; Shredded
1½ teaspoon Sugar
2 tablespoons Oil
3 Cloves Garlic; Minced
1 Red Bell Pepper; Cut Into Strips
4 ounces Pea Pods; Diagonally Halved
1 cup Green Onion; Diagonally Sliced

Directions

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; stir-fry 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 brand-name-recipes by Meg Antczak <meginny@...> on Mar 16, 1998

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