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Basic Stir-fried Cooked Chicken

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CATEGORY CUISINE TAG YIELD
Meats, Vegetables Chinese Poultry 6 Servings

INGREDIENTS

2 c Cooked chicken
2 up to
3 c Vegetables
2 up to
3 T Oil
1/2 t Salt
1/2 c Stock
1 T Cornstarch
3 T Water

INSTRUCTIONS

Bone cooked chicken. Slice or dice chicken and vegetables. Heat oil.
Add salt, then vegetables, and stir-fry to coat with oil (about 2
minutes). Stir in stock and heat quickly. Cook, covered, over medium
heat, until vegetables are just about done. Then stir in cooked
chicken only to heat through. Meanwhile blend cornstarch and cold
water to a paste; then stir in to thicken. Serve at once.  NOTE: Any
vegetable can be used. (See "Cooking Instructions for  Vegetables" for
details on cooking time.) Also see suggested  vegetable combinations in
recipe "Stir-Fried Cooked Chicken Veggie  Combos". VARIATIONS:  In step
4, add to the cornstarch paste any of the following: 1 to 2  teaspoons
soy sauce, 1 teaspoon sherry, or a few drops ofsesame oil.  At the end
of step 4, garnish with 1/2 cup almond or walnut meats,  blanched,
toasted and slivered.  From <The Thousand Recipe Chinese Cookbook>,
ISBN 0-517-65870-4.  Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 114
Calories From Fat: 77
Total Fat: 8.6g
Cholesterol: <1mg
Sodium: 1920.8mg
Potassium: 300.9mg
Carbohydrates: 2.4g
Fiber: <1g
Sugar: <1g
Protein: 6.6g


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