Cut chicken into strips. Combine pace sauce, soy sauce, cornstarch, ginger and sugar in small bowl; reserve. Heat 1 tbsp oil in large skillet over medium high heat. Add chicken and garlic; stir fry 2 to 3 minutes or until chicken is cooked through. Remove chicken from skillet and reserve. Add remaining tbsp oil to skillet. Add bell pepper and pea pods; stir-fry 3 minutes or until vegetables are tender. Stir sauce mixture and add to skillet with green onions and reserved chicken. Cook and stir 1 minute or until sauce thickens. Serve with rice, if desired. Recipe by: Pace newsletter spring 93 Posted to brand-name-recipes by Meg Antczak <meginny@frontiernet.net> on Mar 16, 1998
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