Chinese emerald chicken

Yield: 6 Servings

Measure Ingredient
2 tablespoons Vegetable oil
1 pounds Boneless, skinless chicken breasts, cut into chunks
1 tablespoon Finely chopped fresh ginger root
1 \N Onion, sliced
1 \N Green pepper, seeded and diced
½ pounds Broccoli, cut into 1 inch chunks
2 \N Ribs celery, sliced
4 ounces Snow peas
\N \N Salt and freshly ground pepper
½ cup Chicken stock
2 tablespoons Soy sauce
1 tablespoon Rice wine
1 tablespoon Cornstarch
¼ cup Water
1 tablespoon Sesame seeds, toasted

Heat the oil in a wok.

Dry the chicken pieces well and add to the wok with the ginger. Stir and cook until the chicken whitens.

Stir in the onion and cook for a few minutes. Add the remaining vegetables and cook for a few minutes longer. Season with salt and pepper.

Add the stock, soy sauce and wine. Cover and cook until the liquid comes to a boil. Cook for 2 minutes. Reduce the heat and cook gently for 2 to 3 minutes.

Combine the cornstarch with the water and stir until smooth. Increase the heat. Mix the vegetables and cook until just thickened. Sprinkle with sesame seeds. Yield: 6 Typed in MMFormat by cjhartlin@...

Source: Cooking with Bonnie Stern

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