Oriental Chicken Salad - cooking recipe

Ingredients
    1 lb. skinless, boneless chicken breasts
    1/4 c. light soy sauce
    1 Tbsp. sesame oil
    1 clove garlic, crushed
    1 red pepper, cut in 2 x 1/4-inch strips
    3 green onions, cut in 1-inch diagonal slices
    2 carrots, cut in 1/4-inch diagonal slices and parboiled 3 to 5 minutes
    1/4 lb. snow peas, trimmed and parboiled 1 to 2 minutes
    water
    1 Tbsp. white vinegar
    3/4 tsp. powdered ginger
Preparation
    Place chicken in large skillet; add water to cover.
    Bring to boil over high heat.
    Reduce heat to low; cover and simmer 15 to 20 minutes or until chicken is tender and juices run clear when pierced with a fork.
    Drain and cut into small, bite-size pieces when cool enough to handle.
    Set aside.

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