Instructions: 1. Combine sugar, flour, ginger, salt, water, mustard, soy sauce, vinegar and garlic in small bowl. Add chicken. Refrigerate for 30 minutes.

2. Heat 1 tablespoon of oil in a large skillet or wok over medium-high heat. With a slotted spoon, remove chicken from marinade to skillet; reserve marinade.

Stir-fry chicken for 3 minutes or just until chicken is cooked through.

Remove chicken to plate to keep warm. Wipe out skillet with paper toweling.

3. Heat remaining 1 tablespoon of oil in same skillet over medium heat. Add green onion; stir-fry for 1 minute. Add snow peas and red pepper; stir-fry for 3 minutes. Pour reserved marinade into skillet. Bring to boiling. Add chicken to skillet; cook, stirring, for 2 minutes or until the sauce is bubbly and thickened.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.