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
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.
Nutritional Information (Per Serving)
4 Very Lean Meat, 1 Vegetable, 1/2 Starch, 1/2 Fat