1 lb. skinless, boneless chicken breasts
Water to cover chicken
1/4 light soy sauce
1 tbsp. white vinegar
1 tbsp. sesame oil
3/4 tsp. powdered ginger
1 clove garlic, crushed
1 red pepper, cut into strips
1/4 lb. snow peas, trimmed and parboiled 1-2 minutes
3 sweet onions, cut into sm. pieces
2 carrots, parboiled 3-5 minutes

Place chicken in a large skillet adding enough water to cover. Bring to a boil over high heat and lower heat to low. Cover and simmer 20 to 25 minutes or until chicken is tender and juices run clear when pierced with fork. Drain. When cool, cut chicken into bite size pieces. Set aside.

Combine soy sauce, vinegar, sesame oil, ginger and garlic in medium size nonmetallic bowl. Add chicken and toss until well mixed. Cover and refrigerate for 2 hours or longer, stirring occasionally. Add remaining ingredients and toss until vegetables are coated with marinade. Serves 4-6.