| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Vegetables | Chinese | Chinese, Main dishes, Poultry, Breads, Muffins & r | 6 | Servings |
INGREDIENTS
| 3 | tb | Vegetable oil |
| 1 | tb | Soy sauce |
| 1 | Clove garlic — minced | |
| 1 | 1/2" | |
| Chopped | ||
| 1 | ts | Cornstarch |
| 3 | Boneless skinless chicken | |
| Breasts — cut in 1/2" | ||
| Strips | ||
| 2 | Bell peppers — sliced | |
| 3 | Celery stalks — sliced | |
| 1/3 | c | Green onions — chopped |
| 3/4 | c | Water |
| 1/2 | ts | Sugar |
| 2 | tb | Soy sauce |
| 2 | ts | Cornstarch |
| 1 | ts | Sesame oil |
| 1 | tb | Rice wine |
| Ginger root slice — |
INSTRUCTIONS
In medium bowl, combine 1 tablespoon vegetable oil, soy sauce, garlic, ginger root and cornstarch. Toss chicken in sauce to coat and marinate 30 minutes. In a wok, heat remaining 2 tablespoons oil and cook peppers and celery over high heat, stirring frequently until softened. Add green onions and cook 2 minutes more. Remove vegetables from wok. Drain chicken and pat dry with paper towels. Add chicken to wok and stir fry until chicken is done, about 3 minutes. Mix remaining ingredients together in a small bowl. Add to chicken with vegetables; simmer 3 minutes. Recipe By : Elizabeth Powell File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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