| 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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