Every good thing given and every perfect gift is from above, coming
down from the Father of lights, with whom there is no variation or
shifting shadow. (James 1:17)

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Fast Fry Chicken

2 garlic cloves
1 piece (a 1” knob) gingerroot
3 T. soy sauce
2 T. cornstarch
1 lb. skinless boneless chicken breast cut for stir-fry
1 cup chicken broth
1 t. canola oil
1 cup red pepper slices
8 oz. stringed snow peas
¼ cup chopped scallions

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Mince the garlic. Peel and grate the ginger. In a medium bowl, combine 2 T. of the soy sauce, 1 T. of the cornstarch, the garlic, and ginger and stir to combine. Add the chicken strips and toss to coat. Put the remaining 1 T. cornstarch in a small bowl and whisk in the remaining 1 T. soy sauce and chicken broth. In a large nonstick skillet, heat the canola oil over medium-high heat until hot. Add the chicken and stir-fry until no longer pink, 4 to 5 minutes. Add the pepper slices, snow peas, and scallions, and stir-fry for 2 minutes. Stir the broth mixture, add it to the skillet, and cook, stirring, until the sauce is thickened, 1 to 2 minutes. Serve immediately over rice.