Chicken oriental #2

Yield: 4 servings

Measure Ingredient
1 pounds Chicken breasts, skinless boneless
¼ cup Light soy sauce
1 teaspoon Dried ginger or 1\" grated
\N \N Ginger root
1 tablespoon Honey or rice syrup
2 tablespoons Vinegar or lemon juice
⅓ cup Water
2 cloves Garlic, minced
2 teaspoons Arrowroot
¼ cup Water
1 \N Green bell pepper, chopped
1 large Red onion, chopped
1 \N Red bell pepper, chopped
2 \N Stalks celery, chopped
1 can Water chestnuts, sliced and
\N \N Drained
½ cup Vegetable stock

Cut chicken into serving pieces. Combine soy sauce, ginger, honey, vinegar, ⅓ cup water and garlic. Place chicken in a mixing bowl and cover with sauce. Cover bowl and refrigerate overnight or at least 6 hours. Place all chicken and marinade in wok or frying pan on medium high heat and stir constantly until chicken is thoroughly cooked.

Remove chicken from liquid and set aside. Bring liquid to a boil.

Dissolve arrowroot in ¼ cup water and add to boiling mixture, stirring constantly. Continue to boil and stir until it thickens.

Remove from heat and set aside. Heat another frying pan or wok on medium heat. Add vegetable stock. Add all vegetables and water chestnuts to stock. Stir fry 3-4 minutes. Combine chicken and vegetables with thickened marinade. Serve over steamed rice. Serves 4. Calories: 260 Fat grams: 4⅖ Fat: 15% From: Shopping with Susan Powter (Stop the Insanity!) Meal Mastered by: R. Thompson

Submitted By MICHELLE BRUCE On 05-16-95

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