| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Vegetables, Grains | Main dish, Poultry | 6 | Servings | |
INGREDIENTS
| 1 | pk | (1.61-ounce) brown gravy mix 1 3/4 cups water, divided |
| 1 | tb | Honey |
| 4 | Skinned and boned chicken breast halves, cut into strips | |
| 2 | tb | Vegetable oil, divided |
| 2 | Garlic cloves, pressed | |
| 2 | ts | Grated fresh ginger |
| 2 | Green onions, cut into thin strips | |
| 2 | Celery stalks, cut into thin strips | |
| 2 | Carrots, cut into thin strips | |
| 1 | c | Sliced fresh mushrooms |
| 1 | pk | (6-ounce) frozen snow pea pods, thawed (optional) |
| 1/4 | c | Dry sherry or chicken broth |
| 12 | oz | Penne pasta, cooked |
| 2 | tb | Sesame seeds, toasted |
INSTRUCTIONS
Whisk together gravy mix, 1/2 cup water, and honey until smooth; set aside. Stir-fry chicken strips in 1 tablespoon hot oil in a large skillet 3 to 5 minutes or until done. Remove from skillet, and keep warm. Stir-fry garlic and ginger in remaining 1 tablespoon oil in skillet 1 minute. Add green onions, celery, and carrot, and stir-fry 2 minutes. Add mushrooms, and stir-fry 2 minutes or until vegetables are crisp-tender. Stir in chicken. Pour remaining 1-1/4 cups water and sherry over chicken mixture. Bring to a boil, stirring often. Add gravy mixture; cook, stirring constantly, until mixture boils and thickens. Serve over pasta, and sprinkle with sesame seeds. Posted to MM-Recipes Digest by Julie Bertholf <jewel1@ix.netcom.com> on Apr 05, 1998
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