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| Written by Robert | |||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||
| Monday, 28 July 2008 | |||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||
 1 pound skinless, boneless chicken breast halves 3 tablespoons soy sauce 2 tablespoons water 1 tablespoon fish sauce (optional) 2 teaspoons cornstarch 1 red bell pepper, cut into squares 2 tablespoon cooking oil 1 teaspoon grated fresh ginger 2 cloves garlic, minced 2 cups fresh pea pods, tips and strings removed 2 green onions, cut into wedges Preparations: Cut chicken into 1-inch pieces; set aside. For sauce, stir together soy sauce, water, fish sauce (if available), cornstarch. Set aside. Pour oil into a wok or large skillet. (If necessary, add more oil during cooking.) Heat over medium-high heat. Add ginger and garlic to wok; cook and stir for 15 to 30 seconds. Add pea pods and green onion; cook and stir for 2 to 3 minutes more or until vegetables are crisp-tender. Remove vegetables from wok. Add the chicken to hot wok. Cook and stir for 3 to 5 minutes or until chicken is no longer pink. Push chicken from center of wok. Stir sauce; add to center of wok. Cook and stir until thickened and bubbly. Return vegetables to wok. Cook and stir for 1 to 2 minutes more or until heated through. Serve with rice. Makes 4 servings.
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