| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains | Chinese | Chinese, Chicken | 4 | Servings |
INGREDIENTS
| 1 | lg | Chicken breast, skinned, boned |
| 1 | ts | Instant chicken granules |
| 1 | cn | (8 oz) water chestnuts halved lengthwise; and drained |
| 1 | c | Fresh pea pods (Snow Peas) |
| 3/4 | c | Water |
| 1/2 | c | Fresh mushrooms |
| 3 | tb | Soy sauce |
| 4 | Green onions; (4 to 6) | |
| 2 | tb | Dry sherry |
| Ginger root | ||
| 4 | ts | Cornstarch |
| 2 | tb | Cooking oil |
| 1 | tb | Honey |
INSTRUCTIONS
Partially freze chicken; thinly slice into bite-sized strips. In small mixing bowl stir together the water, soy sauce, dry sherry, cornstarch, honey, and instant chicken bouillon granules; mix well. Slice the drained water chestnuts; set aside. Halve the pea pods crosswise; set aside. Slice the mushrooms and the green onion; set aside. Grate 2 teaspoon gingerroot; set aside. Heat the oil in wok over high heat. Add the chicken to wok and stir-fry 3 to 4 minutes. Remove chicken. Add more oil, if necessary. Stir-fry water chestnuts, pea pods, mushrooms, green onions, and ginger for 3 to 4 minutes. Return chicken to wok. Stir the bouillon mixture and stir into chicken. Cook and stir until thickened and bubbly. Cover and cook 2 minutes more or until heated through. This ought to serve 4 to 6. From The Cookie Lady's Files Posted on GEnie's Food & Wine RT by COOKIE-LADY [Cookie] on 9/20/93 MM by QBTOMM and Sue Woodward (S.WOODWARD/GEnie; 72772,2247/CIS; SWOODWARD/NVN) Posted to MC-Recipe Digest V1 #264 Date: Mon, 28 Oct 1996 21:35:19 +0800 (HKT) From: Sweeney <sweeney@asiaonline.net>
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