| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains | Rice, Family & fr | 4 | Servings | |
INGREDIENTS
| 3 | lb | Broiler-fryer chicken; cut up and breaded and fried |
| 3 | c | Water |
| 4 | ts | Chicken flavor instant bouillon; or 4 chicken bouillon cubes |
| 2 | tb | Soy sauce |
| 1 1/2 | ts | Garlic powder |
| 1 1/2 | ts | Ground ginger |
| 1 | tb | Reconstituted lemon juice |
| 3 | tb | Cornstarch |
| 2 | md | Green peppers; seeded and cut into strips |
| 1 | c | Diagonally sliced celery |
| 1 | lg | Onion; sliced |
| Hot cooked rice |
INSTRUCTIONS
In medium saucepan, combine 2 1/2 cups water, bouillon, soy sauce, garlic powder, ginger and lemon juice; cook and stir until bouillon dissolves. Mix cornstarch with remaining water; stir into bouillon mixture. Cook until thickened. Arrange chicken pieces and vegetables in large skillet or wok; pour sauce over top. Cover and cook 15 minutes or until vegetables are slightly tender. Serve with rice. Refrigerate leftovers. Possum Kingdom Lake Cookbook MC Formatted using MC Buster & SNT on 4/10/98 Posted to MC-Recipe Digest by Barb at PK <abprice@wf.net> on Apr 20, 1998
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