1 tb Sugar

1 tb Flour,all-purpose

1 t Ginger,ground

1/2 ts Salt

1/2 c Water

2 tb Dijon-style mustard

2 tb Soy sauce,reduce-sodium

1 tb Rice-wine vinegar

1 Garlic clove,finely chopped

3/4 lb Chicken breast halves

2 tb Vegetable oil

5 Green onions

1/4 lb Snow peas,fresh,stringed

1 Pepper,red/yellow,medium

1. Combine sugar, flour, ginger, salt, water, mustard,

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