| 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
A Message from our Provider:
“Just when you thought it was safe to ignore God . . .”