| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Poultry | 3 | Servings | |
INGREDIENTS
| 3 | c | Hot cooked rice |
| 2 | tb | Cornstarch |
| 1 | ts | Sugar |
| 1 | c | Water |
| 3 | tb | Soy sauce |
| 2 | tb | Oil |
| 1 | c | Julienne-cut carrots |
| 2 | c | Fresh snow pea pods or sugar snapped peas; or 6 oz. pkg frozen pea pods, thawed and drained |
| 1/2 | c | Sliced green onions |
| 2 | tb | Grated gingerroot |
| 2 | c | Cubed; (3/4 inch) cooked chicken |
INSTRUCTIONS
In a small bowl, combine cornstarch and sugar; blend well. Add water and soy sauce; blend until smooth. Set aside. Heat oil in large skillet or wok over medium-high heat until hot. Add carrots; stir to coat. Cover; cook 3 minutes. Add pea pods, onions and gingerroot; cook and stir 3 to 4 minutes or until vegetables are crisp tender. Stir in chicken and cornstarch mixture; cook and stir until mixture thickens and is thoroughly heated. Serve over rice. Makes 3 servings. Recipe by: Unknown Cooking Magazine Posted to MC-Recipe Digest V1 #994 by L979 <L979@aol.com> on Jan 8, 1998
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