Spicy Chicken

• 2 Tbsp. Chablis or white wine
• 2 tsp. soy sauce
• 1/2 tsp. cornstarch
• 1/2 tsp. sugar
• 1/2 tsp. white vinegar
• 1/8 tsp. salt
• 1/8 tsp. crushed red pepper
• 1 c. sugar snap peas
• 1 tsp. canola oil
• 1 c. julienne carrots
• 1 chicken breast
• 1/2 block tofu or use 2 chicken breasts
• 1/4 c. sliced green onion
• 2 Tbsp. jalapeno peppers (about 2 peppers)

1. Combine first 7 ingredients in a small bowl; stir well and set aside.
2. Coat a wok with oil and place over medium-high until hot. Add peas, carrots, chicken and tofu; stir-fry 4 minutes or until chicken is done.
3. Add wine mixture, green onions and peppers. Stir-fry one minute.
4. Serve over rice.
5. Serves 2.

chablis, soy sauce, cornstarch, sugar, white vinegar, salt, red pepper, sugar snap peas, canola oil, julienne carrots, chicken, chicken breasts, green onion, jalapeno peppers

Taken from www.cookbooks.com/Recipe-Details.aspx?id=613721 (may not work)