| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Vegetables, Grains | Chinese | Poultry | 6 | Servings |
INGREDIENTS
| 2 | tb | Vegetable oil |
| 1 | lb | Boneless, skinless chicken breasts, cut into chunks |
| 1 | tb | Finely chopped fresh ginger root |
| 1 | Onion, sliced | |
| 1 | Green pepper, seeded and diced | |
| 1/2 | lb | Broccoli, cut into 1 inch chunks |
| 2 | Ribs celery, sliced | |
| 4 | oz | Snow peas |
| Salt and freshly ground pepper | ||
| 1/2 | c | Chicken stock |
| 2 | tb | Soy sauce |
| 1 | tb | Rice wine |
| 1 | tb | Cornstarch |
| 1/4 | c | Water |
| 1 | tb | Sesame seeds, toasted |
INSTRUCTIONS
Heat the oil in a wok. Dry the chicken pieces well and add to the wok with the ginger. Stir and cook until the chicken whitens. Stir in the onion and cook for a few minutes. Add the remaining vegetables and cook for a few minutes longer. Season with salt and pepper. Add the stock, soy sauce and wine. Cover and cook until the liquid comes to a boil. Cook for 2 minutes. Reduce the heat and cook gently for 2 to 3 minutes. Combine the cornstarch with the water and stir until smooth. Increase the heat. Mix the vegetables and cook until just thickened. Sprinkle with sesame seeds. Yield: 6 Typed in MMFormat by cjhartlin@msn.com Source: Cooking with Bonnie Stern Posted to MM-Recipes Digest by "Cindy Hartlin" <cjhartlin@email.msn.com> on May 28, 1998
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