1 1/4 lb. chicken tenders
3 tbsp. soy sauce
1 1/2 tbsp. cornstarch
4 ounces snow peas
1 tsp. minced ginger
2 tbsp. oil
1 medium red bell pepper, seeded and cut into thin strips
1 medium yellow squash, sliced thinly

In a small bowl blend 6 Tbsp. of water, soy sauce, cornstarch and sugar. In a large skillet, over high heat, cook chicken and ginger in 1 Tbsp. of oil. Cook until chicken is lightly browned and cooked through. Remove and place on platter. Add remaining 1 Tbsp. 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.