Chicken and pea pods
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Boned, Skinned Chicken |
| Sliced in Very Thin Strips | ||
| 1½ | teaspoon | Cornstarch |
| 1 | tablespoon | Soy Sauce |
| 1 | tablespoon | Dry Sherry |
| 1 | teaspoon | Minced Garlic |
| ½ | tablespoon | Oil |
| 1 | teaspoon | Gingerroot |
| ½ | cup | Each Carrot Strips, Sliced |
| Celery, Sliced Green Onions | ||
| 1 | can | Sliced Water Chestnuts |
| Drained | ||
| 1 | pack | Frozen Chinese Pea Pods |
| ½ | cup | Chicken broth |
| 2 | tablespoons | Soy Sauce |
| 1 | tablespoon | Cornstarch |
| 1 | teaspoon | Sugar |
Directions
SAUCE
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.