Chicken and pea pod stir-fry

Yield: 3 Servings

Measure Ingredient
3 cups Hot cooked rice
2 tablespoons Cornstarch
1 teaspoon Sugar
1 cup Water
3 tablespoons Soy sauce
2 tablespoons Oil
1 cup Julienne-cut carrots
2 cups Fresh snow pea pods or sugar snapped peas; or 6 oz. pkg frozen pea pods, thawed and drained
½ cup Sliced green onions
2 tablespoons Grated gingerroot
2 cups Cubed; (3/4 inch) cooked chicken

In a small bowl, combine cornstarch and sugar; blend well. Add water and soy sauce; blend until smooth. Set aside.

Heat oil in large skillet or wok over medium-high heat until hot. Add carrots; stir to coat. Cover; cook 3 minutes. Add pea pods, onions and gingerroot; cook and stir 3 to 4 minutes or until vegetables are crisp tender.

Stir in chicken and cornstarch mixture; cook and stir until mixture thickens and is thoroughly heated. Serve over rice. Makes 3 servings.

Recipe by: Unknown Cooking Magazine Posted to MC-Recipe Digest V1 #994 by L979<L979@...> on Jan 8, 1998

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