Chicken and Pea Pods

Course : Chicken
Serves: 4
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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 Garlic Minced
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
1/2 cup Chicken broth
2 tablespoon Soy Sauce

Preparation / Directions:

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.


Nutritional Information:

689 Calories (kcal); 28g Total Fat; (35% calories from fat); 12g Protein; 99g Carbohydrate; 0mg Cholesterol; 12444mg Sodium

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