Chicken Stir Fry

• 3 Tbsp. soy sauce
• 2 whole chicken breasts, skinned, boned and cut into 1-inch pieces
• 1/2 tsp. ground ginger
• 1 c. sliced fresh mushrooms
• 1/2 c. diagonally cut carrots
• 1/2 c. diagonally cut green onions
• 1 (6 oz.) pkg. frozen pea pods (snow peas)
• 1/2 tsp. dried crushed red pepper
• 3 Tbsp. shortening, divided
• 1 medium onion, cut into wedges
• 1/2 red or green pepper, cut into 1/2-inch pieces

1. Combine soy sauce, chicken, ginger and red pepper in a bowl. Cover and refrigerate for 30 minutes.
2. Melt 2 tablespoons Crisco over high heat in a large skillet or wok.
3. Add chicken mixture. Stir fry until chicken is no longer pink.
4. Remove chicken from skillet.
5. Melt remaining tablespoon of shortening in skillet.
6. Add onions and carrots.
7. Stir-fry until crisp-tender.
8. Add pea pods, mushrooms, red pepper and green onions.
9. Stir-fry until crisp-tender.
10. Add chicken.
11. Stir-fry until heated through. Serve immediately.
12. Serves 4 to 6 (3/4 to 1 cup each).
13. Contains 131 to 175 calories per serving and 26 to 34 mg.
14. cholesterol.

soy sauce, chicken breasts, ground ginger, mushrooms, carrots, green onions, frozen pea pods, red pepper, shortening, onion, red

Taken from www.cookbooks.com/Recipe-Details.aspx?id=327624 (may not work)