---------- Recipe via Meal-Master (tm) v8.02
  Categories: Chinese, Chicken
       Yield: 6 servings
       3 tb Lite soy sauce
   1 1/2 tb Cornstarch
     1/2 ts Sugar
       2    Skinned boned chicken
            -breasts 1 1/4 lb cut into
            -thin strips
       4 oz Snow peas trimmed
       1 ts Minced ginger root
       2 tb Peanut/vegetable oil divided
       1 md Red bell pepper seeded and
            -cut into thin strips
       1 md Yellow squash slice thin
   In small bowl, blend 6 tablespoon water, soy sauce,
   cornstarch and sugar. In large skillet, over high
   heat, cook chicken and ginger in 1 tablespoon oil,
   stirring until chicken is lightly browned and cooked
   through. Remove to serving platter. Add the remaining
   1 tablespoon oil to skillet. Add vegetables and cook,
   stirring, until crisp-tender, about 3 minutes. Return
   chicken to skillet with soy sauce mixture. Cook until
   sauce thickens and chicken is heated through.