Preparation:
Mix Chicken, Cornstarch, Soy Sauce and Sherry. in Skillet, Heat 1 T. Oil
Over High Heat. Stir in Garlic and Ginger. Add Chicken and Stir Fry Until No
Longer Pink. Remove. in Remaining Oil, Stir Fry Carrots and Celery 1 Min.
Add Green Onions and Stir Fry 30 Seconds. Add Water Chestnuts and Pea Pods.
Stir Sauce and Add To Vegetables. Cook, Stirring Until Boiling. Return
Chicken To Pan and Heat Through.
Sauce: Mix ingredients over medium heat in small saucepan. Pour over
chicken. |