Chicken Stir-Fry

• 1 lb. chicken breast
• 3 Tbsp. soy sauce
• 1/2 tsp. ground ginger
• 3 Tbsp. vegetable oil
• 1 1/2 c. diagonally sliced carrots
• 1 1/2 c. thinly sliced cauliflower
• 6 oz. pea pods
• 4 to 6 green onions
• 1 (4 oz.) can mushrooms (reserve liquid)
• 1/2 c. cold water
• 2 Tbsp. cornstarch
• 1/2 tsp. sugar

1. In small bowl, combine chicken, soy sauce and ginger.
2. Let stand 30 minutes.
3. Preheat 1 tablespoon of oil in wok, uncovered, for 1 minute.
4. Add carrots.
5. Stir-fry for 2 minutes.
6. Add reserved mushroom liquid, cover and steam 4 minutes.
7. Remove carrots. Heat 1 tablespoon of oil.
8. Add cauliflower and pea pods.
9. Stir-fry for 2 minutes.
10. Remove.
11. Add onion and mushrooms; stir-fry for 2 minutes.
12. Remove.
13. Heat 1 tablespoon of oil.
14. Add meat; stir-fry for 3 minutes.
15. Add vegetables.
16. Combine water, cornstarch and sugar.
17. Stir into mixture and cook until thickened.

chicken breast, soy sauce, ground ginger, vegetable oil, carrots, cauliflower, pods, green onions, mushrooms, cold water, cornstarch, sugar

Taken from www.cookbooks.com/Recipe-Details.aspx?id=313190 (may not work)