| 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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