Instructions: In a small bowl, combine cornstarch and sugar; blend well. Add water and soy sauce; blend until smooth. Set aside.

Heat oil in large skillet or wok over medium-high heat until hot. Add carrots; stir to coat. Cover; cook 3 minutes. Add pea pods, onions and gingerroot; cook and stir 3 to 4 minutes or until vegetables are crisp tender.

Stir in chicken and cornstarch mixture; cook and stir until mixture thickens and is thoroughly heated. Serve over rice.

Makes 3 servings.

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