Chicken and Vegetable Sauté

Ingredients

• 2 whole boneless, skinless, chicken breasts
• 3 tbsp (45 mL) soy sauce, divided
• 3 tbsp (45 mL) corn starch, divided
• 1 tsp (5 mL) grated fresh ginger root (optionel)
• 1 tsp (5 mL) sugar
• 1 or 2 cloves garlic, minced
• 1/4 tsp (1 mL) crushed dried red pepper
• 1 1/2 cups (375 mL) water
• 5 tbsp (75 mL) butter, divided
• 2 cups (500 mL) thinly-sliced carrots
• 1 onion, chunked, separated
• 2 bell peppers, cut in 1/4 inch (6 mm) strips, halved

Preparation

1. Cut chicken into thin narrow strips. Combine 2 tbsp (30 mL) of the soy sauce, 1 tbsp (15 mL) of the corn starch, ginger, sugar and garlic in small bowl. Add chicken; toss to coat; set aside.
2. Blend remaining 2 tbsp (30 mL) corn starch, remaining 1 tbsp (15 mL) soy sauce and dried red pepper. Stir in water; set aside.
3. Melt 3 tbsp (45 mL) of the butter in large frypan or wok with non-stick finish over high heat until foamy. Add chicken and stir-fry 2 minutes or until chicken is cooked; remove from pan. Melt remaining 2 tbsp (30 mL) butter in same pan on high heat. Add carrots and onion; stir-fry 3 minutes. Add peppers; stir-fry 2 minutes. Stir in chicken and soy sauce mixture. Cook and stir until sauce boils and thickens. Serve with hot cooked buttered rice.