Mustard Chicken Stir-Fry

Directions

Combine sugar, flour, ginger, salt, water, mustard, soy sauce, vinegar and garlic in a bowl.

Add chicken.

Refrigerate for 30 minutes. 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.

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.