1/2 lb. boneless chicken, cut in strips
2 tsp. cornstarch
1/2 tsp. LaChoy soy sauce
1/2 tsp. each minced garlic, ginger root (I used the spice ginger)
1 (8 oz.) can sliced water chestnuts
15 oz. can chow mein noodles
2 tbsp. oil
1 c. each cubed onion, bell pepper
1 (10 oz.) jar sweet & sour sauce
1 tsp. soy sauce

In bowl mix meat, cornstarch and 1/2 teaspoon soy sauce. In nonstick skillet, heat oil, stir fry meat until it loses color. Remove and set aside.

Add onion, pepper, garlic and ginger to pan and stir fry 1-2 minutes. Add remaining ingredients. Stir constantly until thick and bubbling. Add meat, toss to coat and heat through. Serve with chow mein noodles. Serves 4.