1. Heat oil in large skillet/wok. Add chicken slivers, soy sauce, salt,
sugar, & pepper. Cook, stirring every few minutes until chicken is no
longer pink.
2. In a small bowl, make a smooth paste of cornstarch & 1/3 cup of water.
Stir into chicken mixture with chicken broth, water chestnuts, peas, celery
& mushrooms; cook, stirring until slightly thickened & translucent.
Serving Ideas : Serve over rice, sprinkled with toasted almonds.
NOTES : Delicious!!! May add white wine, garlic & additional soy sauce
while cooking if desired.
Recipe by: Annette
Posted to KitMailbox Digest by AnnDeTar <AnnDeTar@aol.com> on Mar 9, 1998
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