MMMMM-------------------CHICKEN AND VEGETABLES------------------------
1 lb Boneless skinned chicken
-breasts
1 1/2 tb Cornstarch
1 tb Soy Sauce
Peanut Oil
1 ts Minced garlic
1 ts Ginger root.
1/2 c Sliced green onions
1/2 c Carrots
1/2 c Celery
8 oz Sliced water chestnuts
-drained
3 oz Pea Pods
Slice chicken into very thin strips.
In a small bowl, mix all sauce ingredients, set aside.
In a medium bowl, combine chicken, cornstarch, soy sauce.
Mix well; set aside. In a wok or large, non stick skillet,
heat 3 tablespoons oil over high heat. Stir in garlic and
ginger. Add chicken and stir fry until no longer pink, remove.
Heat 2 tablespoons oil. Stir fry green onions, carrots, and
celery one minute. Stir sauce ingredients and add to pan with
water chestnuts, pea pods, and cooked chicken. Cook, stirring
constantly, until bubbling. Serve immediately with hot rice.
Serves 3
== Courtesy of Dale & Gail Shipp, Columbia Md. ===
