Yield: 4 servings
| Measure | Ingredient |
|---|---|
| 2 pounds | Skinned and boned Chicken, Cut in 3 x 1/2 inch strips. |
| 1 cup | Diagonally sliced celery |
| 1 cup | Sliced mushrooms |
| ½ cup | Water |
| 1 teaspoon | Minced fresh ginger; -=OR=- |
| ¼ teaspoon | Ground ginger. |
| 1 pack | Instant chicken-broth mix |
| 8 ounces | Fresh or frozen snow peas OR- Sliced drained canned Water Chestnuts. (Optional) |
| 3 tablespoons | Soy sauce |
| 1 tablespoon | Cornstarch; blended with: |
| 1 teaspoon | Water |
JIM INNERS (DJJB12A
Brown Chicken in preheated nonstick skillet. Add celery, mushrooms, water, ginger and broth mix. Cover; bring to boil, then simmer until Chicken is tender, about 20 minutes. Stir in snow peas. Add soy sauce and blended cornstarch; cook and stir until thickened.
(About 353 calories per serving)