Chicken and Vegetable Saute

• 2 boneless skinless chicken breasts
• 3 tablespoons soy sauce, divided
• 3 tablespoons cornstarch, divided
• 1 teaspoon fresh gingerroot (optional)
• 1 teaspoon sugar
• 2 garlic cloves, minced
• 12 teaspoon dried red pepper, crushed
• 1 12 cups water
• 5 tablespoons butter, divided
• 2 cups carrots, thinly sliced
• 1 onion, chunked, separated
• 2 bell peppers, cut into 1/4-inch strips, halved

1. Cut chcken in narrow strips.
2. Combine 2 tablespoons of the soy sauce, 1 tablespoon of the cornstarch, ginger, sugar, and garlic in a small bowl.
3. Add chicken; toss to coat; set aside.
4. Blend remaining 2 tablespoons cornstarch, 1 tablespoon soy sauce and dried peppers.
5. Stir in water: set aside.
6. Melt 3 tablespoons of the butter in a large fry pan or wok with nonstick surface over high heat until foamy.
7. Add chicken and stir fry 2 minutes or until chicken is cooked; remove from pan,
8. Melt remaining 2 tablespoons of butter in the same pan on high heat; add carrots and onions, stir fry for 3 minutes.
9. Add peppers; stir fry for 2 minutes.
10. Stir in chicken and soy sauce mixture .
11. Cook and stir until sauce boils and thickens.
12. Serve with cooked buttered rice.

chicken breasts, soy sauce, cornstarch, fresh gingerroot, sugar, garlic, red pepper, water, butter, carrots, onion, bell peppers

Taken from www.food.com/recipe/chicken-and-vegetable-saute-411539 (may not work)