2 lg. whole chicken breasts
2 tbsp. soy sauce
2 tbsp. lemon juice
1 tsp. ground ginger
1 clove garlic, crushed
1 tbsp. oil
1 c. sliced onions
1 c. sliced mushrooms
7 oz. snow peas, defrosted

Bone and skin chicken breasts. Cut into bite-size strips. Blend soy sauce, lemon juice, ginger and garlic together. Add chicken and let sit at room temperature for 30 minutes.

Heat oil in a non-stick skillet or wok, rotating to spread evenly. Add the chicken, onions, mushrooms and snow peas. Saute for about 5 minutes, stirring constantly, until chicken is tender and the vegetables are crisp. Serves 4.