| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
Chinese |
Poultry |
4 |
Servings |
INGREDIENTS
| 2 |
lb |
Skinned and boned Chicken, Cut in 3 x 1/2 inch strips. |
| 1 |
c |
Diagonally sliced celery |
| 1 |
c |
Sliced mushrooms |
| 1/2 |
c |
Water |
| 1 |
ts |
Minced fresh ginger; -=OR=- |
| 1/4 |
ts |
Ground ginger. |
| 1 |
pk |
Instant chicken-broth mix |
| 8 |
oz |
Fresh or frozen snow peas OR- Sliced drained canned Water Chestnuts. (Optional) |
| 3 |
tb |
Soy sauce |
| 1 |
tb |
Cornstarch; blended with: |
| 1 |
ts |
Water |
INSTRUCTIONS
JIM INNERS (DJJB12A
Brown Chicken in preheated nonstick skillet. Add celery, mushrooms, water,
ginger and broth mix. Cover; bring to boil, then simmer until Chicken is
tender, about 20 minutes. Stir in snow peas. Add soy sauce and blended
cornstarch; cook and stir until thickened. (About 353 calories per serving)
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