Chicken-Pepper-Steak

• 1 lb. boneless chicken breasts
• 1/4 c. soy sauce
• 1 clove garlic
• 1/2 tsp. ginger
• 1/4 c. salad oil
• 1 c. green onions, thinly sliced
• 1 c. red or green peppers (may use both)
• 2 stalks celery, thinly sliced
• 1 Tbsp. cornstarch
• 1 c. water
• 2 tomatoes, cut into wedges

1. With a very sharp knife, cut chicken breasts in strips 1/8 inch thick.
2. Combine soy sauce, ginger and garlic; set aside. Heat oil in a large frying pan or wok.
3. Add chicken.
4. Cook until tender.
5. Add soy sauce, garlic and ginger; let simmer about 15 minutes.
6. Add vegetables; toss until vegetables are tender-crisp. Mix cornstarch with water; add to pan.
7. Stir and cook until thickened.
8. Add tomatoes and heat through.
9. Serve with fluffy rice.
10. Makes 4 servings.

chicken breasts, soy sauce, clove garlic, ginger, salad oil, green onions, red, stalks celery, cornstarch, water, tomatoes

Taken from www.cookbooks.com/Recipe-Details.aspx?id=217607 (may not work)