Title: Guy's Chinese Chicken (Nfwf89a)
Categories: Main dish, Chinese, Chicken
Yield: 4 servings
4 Chicken--breasts -- skinned
10 1/2 TB Lite soy sauce
3/4 c Chicken broth -- -condensed
10 1/2 ts Cornstarch
4 TB Oil -- lite
1 1/2 c Snow peas -- -fresh or
: defros
2 c Mushrooms -- sliced fresh
1 c Celery -- -sliced 1/4" wide
1 md Onion -- -cut into 6-8 wedg
1/2 c Green pepper -- strips
1/2 c Walnuts -- (broken) or
: peanu
DIRECTIONS This recipe is for 4 but can be cut in half
for 2. I usually make the whole thing up so I can
enjoy it the next day for lunch or as a side dish when
completely mixed into the rice. I holds well in the
fridge if covered tightly. Cut chicken into strips.
Toss with 1 TBS soy and set aside. Mix together
remaining soy, chicken broth and cornstarch. Set
aside. Heat 1 1/2 TBS oil in wok or large fry pan and
quickly stir fry the drained chicken strips until
browned. Be sure wok is hot.Remove from wok and keep
warm. Add remaining oil to wok and stir fry all
veggies over medium heat for 4-5 minutes. Add the
broth mix, bring to a boil--stirring constantly.
Return chicken to the wok, add the nuts and heat about
one minute. Serve immediately over white rice. Please
try the sticky rice, folks. Once you d you will
probably never go back to the minute again. The oil
can be cut back if you desire without affecting the
final results. BTW, is anyone out there reading the
posts of those who are taking their time? How about
joining in for some variety. I know would like some
new ones such as from Kathleen and Rita and Frank and
Bev etc., etc., etc.. GUY FROM: GUY ATTWOOD (NFWF89A)
