MUSTARD CHICKEN STIR-FRY

      Title: MUSTARD CHICKEN STIR-FRY
  Categories: Sauces, Poultry, Vegetables
       Yield: 4 Servings
  
       1 tb Sugar
       1 tb Flour,all-purpose
       1 ts Ginger,ground
     1/2 ts Salt
     1/2 c  Water
       2 tb Dijon-style mustard
       2 tb Soy sauce,reduce-sodium
       1 tb Rice-wine vinegar
       1    Garlic clove,finely chopped
     3/4 lb Chicken breast halves
       2 tb Vegetable oil
       5    Green onions
     1/4 lb Snow peas,fresh,stringed
       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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