Chinese Chicken

Course : Chicken
Serves: 4
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12 ounces chicken breasts -- skinned and boneless
1 tablespoon vegetable oil
1 cup broccoli flowerettes
1 cup cauliflower florets
1/2 pound mushrooms -- sliced
4 medium green onion -- cut in 1 inch pieces
2 tablespoons low-sodium soy sauce
3 tablespoons dry sherry
1 teaspoon gingerroot
1 teaspoon arrowroot dissolved in +
2 tablespoons water
1/4 teaspoon sesame oil

Preparation / Directions:

Trim any fat from chicken and thinly slice diagonally. In a large non-stick or wok, heat oil and stir-fry chicken 3 or 4 minutes or until cooked through. Remove with a slotted spoon and keep warm. Add broccoli and cauliflower, stir fry 2 minutes. Add mushrooms, green onions, soy sauce, sherry and gingerroot; stir-fry 2 minutes. Add dissolved arrowroot, sesame oil, peanuts and chicken. Cook until heated through. Ease of preparation and colorful presentation make this dish another favorite for entertaining. Serve with Orange Rice.

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