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 courtesy of Back of the Box Recipes.
www.backofthebox.com Home Page

This recipe created by Kikkoman.