Chicken & pea pods

Yield: 4 servings

Measure Ingredient
1 pounds Boned, Skinned Chicken
\N \N Sliced in Very Thin Strips
1½ teaspoon Cornstarch
1 tablespoon Soy Sauce
1 tablespoon Dry Sherry
1 teaspoon Minced Garlic
½ tablespoon Oil
½ cup Chicken broth
2 tablespoons Soy Sauce
1 teaspoon Gingerroot
½ cup Each Carrot Strips, Sliced
\N \N Celery, Sliced Green Onions
1 can Sliced Water Chestnuts
\N \N Drained
1 pack Frozen Chinese Pea Pods
1 tablespoon Cornstarch
1 teaspoon Sugar


Mix Chicken, Cornstarch, Soy Sauce & Sherry. in Skillet, Heat 1 T.

Oil Over High Heat. Stir in Garlic & Ginger. Add Chicken & Stir Fry Until No Longer Pink. Remove. in Remaining Oil, Stir Fry Carrots & Celery 1 Min. Add Green Onions & Stir Fry 30 Seconds. Add Water Chestnuts & Pea Pods. Stir Sauce & Add To Vegetables. Cook, Stirring Until Boiling. Return Chicken To Pan & Heat Through.

Sauce: Mix ingredients over medium heat in small saucepan. Pour over chicken.

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