Chicken And Pea Pod Stir-fry
| 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,
A Message from our Provider:
“He who angers you, controls you!”
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