2 lg. garlic cloves
1/4 c. soy sauce
1/4 c. water
1/4 c. honey
2 tbsp. vegetable oil
1 tbsp. cornstarch
1/8 tsp. pepper
1 lb. boneless & skinless chicken, cut into 2 1/2" x 1/2" strips
1/4 c. chopped scallions

1. Mince garlic.

2. Prepare marinade in a medium bowl, combine garlic, soy sauce, water, honey, 1 tablespoon of the vegetable oil, cornstarch and pepper. Stir chicken into marinade and mix to coat each piece. Cover and refrigerate at least 2 hours (could marinate overnight), stirring occasionally.

3. In skillet or wok. heat remaining oil over high heat. Using a slotted spoon, transfer chicken to skillet; reserve marinade. Stir fry over high heat about 5 minutes or until chicken is tender.

4. Add reserved marinade to chicken. Cook an additional 30 seconds. Serves 4.