Quick Chicken Stir-Fry

3/4 pounds chicken breasts, boneless, skinless, cut into thin strips
4 tablespoons soy sauce divided
2 tablespoons cornstarch divided
2 each garlic cloves, minced
1/2 teaspoon gingerroot fresh, minced, or ginger, ground
2 tablespoons oil divided
1 each sweet bell pepper red, sliced
1 each onion sliced
1/4 pound mushrooms sliced
1/4 pound snow peas
1 x rice cooked, hot

In bowl, combine chicken, 1 tablespoon each soy sauce and corn starch, garlic and ginger; let stand 15 minutes.
Meanwhile, combine 3 tablespoons soy sauce, 1 tablespoon corn starch and 3/4 cup water; set aside.
Heat 1 tablespoon oil in stir fry pan or hot skillet over medium-high heat. Add chicken and stiry-fry 3 minutes; remove from pan.
Heat remaining 1 tablespoon oil in same pan. Add vegetables and stir-fry 5 minutes. Stir in chicken and soy sauce mixture, stirring constantly; bring to bil and boil 1 minute. Serve over rice.

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Chicken Stir Fry Recipe

3 cups stir-fry vegetables
2 Tbsp. Kraft Catalina Dressing (could be low fat or No Fat)
1 pkg. (6 oz.) Louis Rich Teriyaki Chicken Breast Strips
1/4 cup Kraft Catalina Dressing (could be low or No fat)
1 Tbsp. soy sauce
Dash garlic powder
Hot cooked Minute White Rice

Cook vegetables in 2 tablespoons dressing in medium skillet on medium-high
heat about 5 minutes or until tender-crisp.
Add chicken breast strips, 1/4 cup dressing, soy sauce and garlic powder; heat
an additional 5 minutes. Spoon over hot cooked rice.

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Steve's Chicken Stir-Fry recipe
site: www.bigoven.com/recipe157504