| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains | Chinese | Poultry, Chinese | 4 | Servings |
INGREDIENTS
| 1 | lb | Boned, Skinned Chicken |
| Sliced in Very Thin Strips | ||
| 1 1/2 | ts | Cornstarch |
| 1 | tb | Soy Sauce |
| 1 | tb | Dry Sherry |
| 1 | ts | Minced Garlic |
| 1/2 | tb | Oil |
| 1 | ts | Gingerroot |
| 1/2 | c | Each Carrot Strips, Sliced |
| Celery, Sliced Green Onions | ||
| 1 | cn | Sliced Water Chestnuts |
| Drained | ||
| 1 | pk | Frozen Chinese Pea Pods |
| 1/2 | c | Chicken broth |
| 2 | tb | Soy Sauce |
| 1 | tb | Cornstarch |
| 1 | ts | Sugar |
INSTRUCTIONS
SAUCE Mix Chicken, Cornstarch, Soy Sauce & Sherry. in Skillet, Heat 1 T. Oil Over High Heat. Stir in Garlic & Ginger. Add Chicken & Stir Fry Until No Longer Pink. Remove. in Remaining Oil, Stir Fry Carrots & Celery 1 Min. Add Green Onions & Stir Fry 30 Seconds. Add Water Chestnuts & Pea Pods. Stir Sauce & Add To Vegetables. Cook, Stirring Until Boiling. Return Chicken To Pan & Heat Through. Sauce: Mix ingredients over medium heat in small saucepan. Pour over chicken.
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