| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Chinese | Chinese, Chicken | 6 | Servings |
INGREDIENTS
| 1 | Chicken breast | |
| 2 | ts | Cornstarch |
| 1/2 | ts | Salt |
| 1/4 | ts | Pepper |
| 2 | tb | Sherry |
| 3 | tb | Chicken broth |
| 2 | tb | Cornstarch |
| 4 | oz | Mushrooms, sliced |
| 4 | oz | Pea pods, strings removed |
| 1 | Clove garlic minced | |
| 2 | To 3 slices ginger root minced | |
| 2 | tb | Oil |
INSTRUCTIONS
DREDGING MIXTURE THICKENER OTHER INGREDIENTS Skin & bone chicken, then dice. Combine Dredge ingredients, dredge chicken in mixture to coat. Mix sherry, chicken broth and cornstarch to form paste. Heat oil in Wok (or fry pan) Add garlic & ginger, stir-fry a few times. Add chicken, stir-fry 1 minutes. Add mushrooms and pea pods, stir-fry 2 - 3 minutes. Add sherry/broth/cornstarch paste to thicken. Serve with rice. ( a 4 oz can of button mushrooms can be used instead of the fresh. Use liquid in place of chicken broth). From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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