Mustard Chicken Stir-Fry

• 1 tablespoon sugar
• 1 tablespoon flour, all-purpose
• 1 teaspoon ginger ground
• 1/2 teaspoon salt
• 1/2 cup water
• 2 tablespoons dijon mustard
• 2 tablespoons soy sauce, tamari
• 1 tablespoon Chinese rice vinegar
• 1 each garlic cloves chopped
• 3/4 pound chicken breast halves, boneless, skinless
• 2 tablespoons vegetable oil
• 5 each scallions, spring or green onions
• 1/4 pound snow pea pods

1. Combine sugar, flour, ginger, salt, water, mustard, soy sauce, vinegar and garlic in a bowl.
2. Add chicken.
3. Refrigerate for 30 minutes.
4. Heat 1 tablespoon of oil in a large skillet or wok over medium-high heat.
5. With a slotted spoon, remove chicken from marinade to skillet; reserve marinade.
6. Stir-fry chicken for 3 minutes or just until chicken is cooked through.
7. Remove chicken to plate to keep warm.
8. Wipe out skillet with paper toweling.
9. Heat remaining 1 tablespoon of oil in same skillet over medium heat.
10. Add green onion; stir-fry for 1 minute.
11. Add snow peas and red pepper; stir-fry for 3 minutes.
12. Pour reserved marinade into skillet.
13. Bring to boiling.
14. Add chicken to skillet; cook, stirring, for 2 minutes or until the sauce is bubbly and thickened.

sugar, flour, ginger ground, salt, water, mustard, soy sauce, chinese rice vinegar, garlic, chicken, vegetable oil, scallions, snow

Taken from recipeland.com/recipe/v/mustard-chicken-stir-fry-42411 (may not work)