Over high heat in very large, dry skillet or wok, add the chicken strips and cook stirring for about 3 minutes. Add the remaining ingredients and stir fry until crisp tender.
Serve over rice or lo mein noodles.
In saucepan, combine all ingredients, except the cornstarch and water. Cook for 45 minutes over medium heat. Place cornstarch in bowl and slowly add water, stirring constantly, until it becomes a paste. Slowly add the paste mixture to the pot, stirring constantly, until the sauce thickens. Add sauce to the stir fry mixture before serving.
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