| 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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