Ingredients

2 tablespoons cornstarch, divided
3 tablespoons soy sauce, divided
2 1/2 teasppons sugar, divided
1 clove garlic, pressed
2 boneless, skinless chicen brest halves, cut into 1 inch squares
3/4 cup water
1 teaspoon distilled white vinegar
1/2 pound fresh broccoli, trimmed
2 tablespoons vegetable oil, divided
1 medium onion, chunked
1 small carrot, cut diagonally into thin slices
1/2 teaspoon crushed red pepper
1/4 pound fresh snow peas, trimmed and cut diagonally into halves.

Directions

Combine 1 tablesppons each cornstarch and soy sauce with 1/2 teaspoon sugar and garlic in medium bowl; stir in chicken. Let stand 15 minuets. Meanwhile, combine water, remaining 2 tablespoons soy sauce, 1 tablespoon cornstarch, 2 teaspoons sugar and vinegar in small bowl; set aside. Remove flowerets from broccoli; cut into bite-size pieces. Peel stalks; cut diagonally into thin slices. Heat 1 tablespoons oil in hot wok or large skillet over high heat. Add chicken and stir-fry 3 minutes; remove. Heat remaining 1 tablesppon oil in same pan. Add broccoli, onion, carrot and crushed red pepper; stir-fry 3 minutes. Add snow peas; stir-fry 2 minuets longer. Add chicken and soy sauce mixture; cook and stir until sauce boils and thickens.