Canton Chicken - cooking recipe

Ingredients

1/2 lb. boneless chicken breast, cut in strips
2 Tbsp. cornstarch
3 Tbsp. soy sauce
1 garlic clove, minced
2 Tbsp. oil
1 medium onion, sliced
3/4 c. water
1 (16 oz.) pkg. Birds Eye cauliflower, baby whole carrots and snow peas
1/2 tsp. each ginger, sugar and vinegar

Preparation

Place chicken in bowl.
Combine 1 tablespoon each of cornstarch and soy sauce; add garlic.
Pour over chicken, mixing to coat well.
Let stand 15 minutes.
Heat 1 tablespoon oil in skillet, add chicken and stir-fry over high heat for 2 minutes, until golden brown.
Remove chicken.
Heat remaining oil in same skillet; add onion and stir-fry 2 minutes.
Add 1/4 cup water and vegetables to skillet.
Bring to a boil, reduce heat and simmer 2 minutes.
Combine remaining water, cornstarch and soy sauce; add ginger, sugar and vinegar.
Pour into skillet; add chicken and cook and stir until thickened, about 2 minutes.
Serves 4 to 5.