Ingredients:
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pound Boned, Skinned Chicken
Sliced in Very Thin Strips
1 1/2 teaspoon Cornstarch
1 tablespoon Soy Sauce
1 tablespoon Dry Sherry
1 teaspoon Minced Garlic
1/2 tablespoon Oil
---------------------------------
1 tablespoon Cornstarch
1 teaspoon Sugar
1 teaspoon Gingerroot
1/2 cup Carrot Strips, Sliced
1/2 cup Celery, Sliced
1/2 cup Green Onions
1 can Sliced Water Chestnuts
Drained
1 package Frozen Chinese Pea Pods
-----------------------------------SAUCE--
1/2 cup Chicken broth
2 tablespoon Soy Sauce |
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. |
