1 lb. boneless chicken breast
3 tbsp. cornstarch, divided
4 tbsp. soy sauce, divided
1 tsp. sugar
1 lg. clove garlic, minced
4 tbsp. peanut or safflower oil
1 green pepper, cut in strips
1 (14 oz.) can oriental vegetables
1 lg. onion, sliced
sliced mushrooms, optional
Rice
2 tbsp. dry roasted peanuts, optional

Cut chicken into 1 inch chunks. Combine chicken with 2 tablespoon cornstarch, 2 tablespoon soy sauce, sugar and garlic. Let stand 30 minutes. Mix remaining cornstarch, soy sauce, and 2/3 cup water, set aside.

Heat 2 tablespoon oil in hot wok. Add chicken and stir fry 4 minutes. Remove from pan. Heat remaining oil in pan. Add pepper and onion, stir fry 4 minutes. Add oriental vegetables stir fry 30 seconds. Add chicken and soy sauce mixture. Cook, stirring until sauce boils and thickens. Add peanuts (optional). Serve over rice and garnish with chow mein noodles. Makes 4 servings.