| 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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