| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains | Chinese | China, Chicken | 1 | Servings |
INGREDIENTS
| 2 | Whole chicken breasts | |
| 1/2 | ts | Salt |
| 1 | ts | Cornstarch |
| 2 | tb | Oil |
| 1 | c | Sliced celery |
| 1 | (4 oz.) can mushrooms | |
| 1 | Green pepper, sliced | |
| 1 | cn | Water chestnuts |
| 1 | tb | Soy sauce |
| 1 | cn | Baby corn |
| 1/4 | c | Blanched almonds |
| 20 | Pea pods |
INSTRUCTIONS
Preparation : Bone and skin chicken, cut into 1 inch slices. Shake pieces with salt and cornstarch. Stir-fry in hot oil until chicken turns white; approximately 2 minutes. Add mushrooms with liquid, green pepper, water chestnuts, baby corn and soy sauce. Cook 4 minutes longer. Add almonds. Good with hot rice. Posted to MM-Recipes Digest V3 #313 Date: Thu, 14 Nov 1996 18:51:06 -0500 From: Walt Gray <waltgray@mnsinc.com>
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