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CATEGORY CUISINE TAG YIELD
Meats Poultry 3 Servings

INGREDIENTS

3 c Hot cooked rice
2 T Cornstarch
1 t Sugar
1 c Water
3 T Soy sauce
2 T 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 T Grated gingerroot
2 c Cubed, 3/4 inch cooked
chicken

INSTRUCTIONS

1998    
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,

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 608
Calories From Fat: 148
Total Fat: 16.7g
Cholesterol: 137.9mg
Sodium: 955.7mg
Potassium: 966.4mg
Carbohydrates: 61.9g
Fiber: 5.3g
Sugar: 4.6g
Protein: 51.1g


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