Chicken and Vegetable Stir-Fry

Ingredients

• 1 lb (500 g) 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 (optional)
• 1 tsp (5 mL) sugar
• 1 to 2 garlic cloves, minced
• 1/4 tsp (1 mL) crushed red chilies
• 1 1/2 cups (375 mL) water
• 5 tbsp (75 mL) butter, divided
• 2 cups (500 mL) thinly sliced carrots
• 1 onion, diced large
• 1 each red and green pepper, cut in 1/4 inch (5 mm) strips, halved.
• Hot cooked rice

Preparation

1. Cut chicken into thin narrow strips. In medium bowl, combine 2 tbsp (30 mL) of the soy sauce, 1 tbsp (15 mL) of the corn starch, ginger if desired, sugar and garlic. Add chicken and toss to coat; set aside.
2. Blend crushed chilies with remaining corn starch and soy sauce. Stir in water and set aside.
3. In large frypan, melt 3 tbsp (45 mL) of the butter over high heat. Add chicken and stir-fry 2 minutes or until chicken is cooked; remove from pan.
4. Melt remaining 2 tbsp (30 mL) butter in same pan over high heat. Add carrot and onion; stir-fry 3 minutes. Add peppers; stir-fry 2 minutes.
5. Stir in chicken and soy sauce mixture. Cook and stir over medium heat until sauce boils and thickens. Serve with rice