| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
Chinese |
Chicken |
4 |
Servings |
INGREDIENTS
| 2 |
|
Chicken breast; no skin, no bone, R-T-C |
| 1/2 |
ts |
Minced garlic |
| 1 1/2 |
tb |
Oil |
| 2/3 |
c |
Chicken broth; divided |
| 3 |
tb |
Soy sauce |
| 3 |
tb |
Cornstarch |
| 3 |
|
Stalks celery; diced |
| 1/2 |
lb |
Bean sprouts |
| 1 |
|
Onion; chopped |
| 1 |
|
Head Napa (Chinese) cabbage; coarsely chopped |
| 1 |
bn |
Bok choy; diced |
|
|
Soft or crisp Chinese noodles |
|
|
Hot mustard |
INSTRUCTIONS
Thinly slice the chicken breasts. Saute chicken and garlic in oil for 2
minutes. Add vegetables and stir fry for 3 minutes. Add 1/3 cup broth;
cover and cook for 3 more minutes. Meanwhile, mix soy sauce, 1/3 cup broth,
and cornstarch together. Add mixture to vegetables and cook for another 3
minutes. Serve over cooked and buttered soft noodles or crisp noodles.
Serve hot mustard and extra soy sauce on the side.
NOTES : Adapted from a Cooking Light recipe. Recipe by: Nancy Gerard
Posted to MC-Recipe Digest V1 #972 by NGerard221 <NGerard221@aol.com> on
Dec 27, 1997
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