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    Quick Chicken Stir-Fry

    3/4 pound boneless, skinless chicken breasts, cut into thin strips
    4 tablespoons Kikkoman Soy Sauce, divided
    2 tablespoons cornstarch, divided
    2 cloves garlic, minced
    1/2 teaspoon minced fresh ginger root or ground ginger
    2 tablespoons vegetable oil, divided
    1 each red bell pepper and onion, sliced
    1/4 pound sliced mushrooms and snow peas
    Hot cooked rice

    In bowl, combine chicken, 1 Tbsp. each soy sauce and cornstarch, garlic and ginger; let stand 15 minutes.

    Meanwhile, combine remaining 3 Tbsp. soy sauce, 1 Tbsp. cornstarch and 3/4 cup water. Heat 1 Tbsp. oil in hot wok or skillet over medium-high heat. Add chicken and stir-fry 3 minutes; remove from pan.

    Heat remaining 1 Tbsp. oil in same pan. Add vegetables and stir-fry 5 minutes. Stir in chicken and soy sauce mixture; stirring constantly, bring to boil and boil 1 minute. Serve over rice.

    Makes 4 servings

    SHRIMP or BEEF STIR-FRY: Substitute 3/4 pound cleaned shrimp or sliced tender beef steak for chicken. Prepare as above, except stir-fry shrimp or beef only 1 minute.

    This recipe created by Kikkoman.

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