Canton Chicken

Canton Chicken

½ pound boneless chicken breast, cut into strips

2 tablespoon cornstarch                                           1 medium onion

3 tablespoon Kikkoman soy sauce                           ¾ cup water

1 garlic clove, minced                                                2 tablespoon oil

1 package (16 ounces) cauliflower, snow pea pods, baby carrots

1 teaspoon each – ginger, sugar, and vinegar

Place chicken in bowl.  Combine 1 tablespoon each of the cornstarch and soy sauce; add garlic.  Pour over chicken, mixing to coat well.  Let stand 15 minutes.  Heat 1 tablespoon oil in skillet or wok.  Add chicken and stir fry over high heat for 2 minutes until golden brown; remove chicken.  Heat remaining oil in skillet; add onion and stir fry for 2 minutes.  Add ¼ cup of water and vegetables to the skillet.  Bring to a boil; reduce heat and simmer 2 minutes.  Combine remaining water, cornstarch, and soy sauce; add the ginger, sugar, and vinegar.  Pour into pan; add chicken, cook and stir until thickened – about 2 minutes.  Makes 5 cups or 4 servings.
NOTE: I use any fresh vegetables instead of frozen.