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Ingredients

  • 1 lb Boned, Skinned Chicken
  • Sliced in Very Thin Strips 1 1/2 ts Cornstarch
  • 1 tb Soy Sauce
  • 1 tb Dry Sherry
  • 1 ts Minced Garlic
  • 1/2 tb Oil
  • 1 ts Gingerroot
  • 1/2 c Each Carrot Strips, Sliced
  • Celery, Sliced Green Onions 1 cn Sliced Water Chestnuts
  • Drained 1 pk Frozen Chinese Pea Pods
  • SAUCE- 1/2 c Chicken broth
  • 2 tb Soy Sauce
  • 1 tb Cornstarch
  • 1 ts Sugar

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.

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13y ago

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