Chicken Vegetable Stir Fry

Amber Lee (GF Utah group)

1 pound chicken breast, cut in 1-inch cubes
2 Tbsp vegetable oil
4 carrots, sliced
1 cup snow peas, halved
1 red bell pepper, cut in thin strips
4 green onions, cut in 3/4 inch pieces

Gravy:
1/2 cup water
2 Tbsp soy sauce (San J Tamari sauce or Chung King soy sauce)
1 Tbsp cornstarch
1/2 Tbsp ginger minced (or 1/2 tsp ground ginger)

1. Mix gravy in a small bowl and set aside
2. Stir fry chicken in a large skillet or wok with hot vegetable oil 3 minutes or until chicken is no longer pink.
3. Add carrots and peas. Stir fry 3 minutes.  Add red pepper and onion.  Stir fry 2 minutes more or until vegetables are tender crisp.
4. Pour gravy mixture over chicken and vegetables and bring to a boil.  Cook one minute to thicken sauce.

Serve chicken and vegetables with 4 cups cooked rice. Serves 4.