| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Vegetables, Grains |
|
Main dish, Poultry |
6 |
Servings |
INGREDIENTS
| 1 |
|
1.61-ounce brown gravy mix |
|
|
1 3/4 cups water divided |
| 1 |
T |
Honey |
| 4 |
|
Skinned and boned chicken |
|
|
breast halves cut into |
|
|
strips |
| 2 |
T |
Vegetable oil, divided |
| 2 |
|
Garlic cloves, pressed |
| 2 |
t |
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 |
|
6-ounce frozen snow pea |
|
|
pods thawed optional |
| 1/4 |
c |
Dry sherry or chicken broth |
| 12 |
oz |
Penne pasta, cooked |
| 2 |
T |
Sesame seeds, toasted |
INSTRUCTIONS
1998
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,
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