Chicken and pea pod stir-fry
3 Servings
Ingredients
| Quantity | 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 |
Directions
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