1 tb Sugar
1 tb Flour,all-purpose
1 ts Ginger,ground
1/2 ts Salt
1/2 c  Water
2 tb Dijon-style mustard
2 tb Soy sauce,reduce-sodium
1 tb Rice-wine vinegar
1    Garlic clove,finely chopped
3/4 lb Chicken breast halves
2 tb Vegetable oil
5    Green onions
1/4 lb Snow peas,fresh,stringed
1    Pepper,red/yellow,medium

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.