| 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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