CHICKEN AND PEA POD STIR-FRY

INGREDIENTS

- 2 tablespoons cornstarch
- 1 teaspoon granulated sugar
- 1 cup water
- 1 tablespoon low-salt soy sauce
- 1 tablespoon peanut oil
- 1-1/2 cups julienne-cut carrot
- 2 cups fresh snow pea pods or sugar snap peas,
OR 1 (6 ounce) package frozen pea pods, thawed and drained
- 3/4 cup sliced green onions
- 2 tablespoons grated fresh gingerroot
- 2-1/2 cups cubed (3/4-inch), cooked chicken breast

DIRECTIONS

In a small bowl, combine cornstarch and sugar, and blend well.
Add water and soy sauce, blending until smooth. Set aside.

Heat oil in a large skillet or wok over medium-high heat. Add
carrots and stir to coat. Cover and cook 3 minutes. Add snow
pea pods or snap peas, green onions, and gingerroot, and cook,
stirring, for 3 to 4 minutes or until vegetables are crisp tender.

Stir in chicken and cornstarch mixture. Cook, stirring,
until mixture thickens and is thoroughly heated.