Instructions: In small bowl, blend 6 tablespoon water, soy sauce, cornstarch and sugar.

In large skillet, over high heat, cook chicken and ginger in 1 tablespoon oil, stirring until chicken is lightly browned and cooked through. Remove to serving platter. Add the remaining 1 tablespoon 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.

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