| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains | Chinese | Chinese, Poultry | 4 | Servings |
INGREDIENTS
| 1 | lb | Boned, Skinned Chicken |
| Sliced in Very Thin Strips | ||
| 1 1/2 | t | Cornstarch |
| 1 | T | Soy Sauce |
| 1 | T | Dry Sherry |
| 1 | t | Minced Garlic |
| 1/2 | T | Oil |
| 1 | t | Gingerroot |
| 1/2 | c | Each Carrot Strips, Sliced |
| Celery, Sliced Green Onions | ||
| 1 | Sliced Water Chestnuts | |
| Drained | ||
| 1 | Frozen Chinese Pea Pods | |
| 1/2 | c | Chicken broth |
| 2 | T | Soy Sauce |
| 1 | T | Cornstarch |
| 1 | t | Sugar |
INSTRUCTIONS
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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Nutrition (calculated from recipe ingredients)
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Calories: 100
Calories From Fat: 28
Total Fat: 3.1g
Cholesterol: 0mg
Sodium: 1027.4mg
Potassium: 383.6mg
Carbohydrates: 12g
Fiber: 3g
Sugar: 3g
Protein: 6.1g