Recipe Ingredient
- 1 lb Boned, Skinned Chicken
- Sliced in Very Thin Strips
- 1 1/2 ts Cornstarch
- 1 tb Soy Sauce
- 1 tb Dry Sherry
- 1 t Minced Garlic
- 1/2 tb Oil
- 1 tb Cornstarch
- 1 t Sugar
- 1 t Gingerroot
- 1/2 c Each Carrot Strips, Sliced
- Celery, Sliced Green Onions
- 1 cn Sliced Water Chestnuts
- Drained
- 1 pk Frozen Chinese Pea Pods
- 1/2 c Chicken broth
- 2 tb Soy Sauce
Instructions
- Mix Chicken, Cornstarch, Soy Sauce & herry.
- In a skillet 1 tsp. oil over high heat. Stir in garlic & ginger.
- Add chicken and stir fry until no longer pink, remove and set aside.
- In reamingin oil stir fy celery ans carrots for 1 minute, add green
- onions and stir fry another 30 seconds.
- Add Water Chestnuts andPea Pods.
- Stir sauce & add to vegetables. Cook stirring until sauce begins to boil.
- Return chicken to the pan and cook until heated through.
