Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Main Dish Chinese
Chicken
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 Chicken--breasts -- skinned a
10 1/2 tablespoon Lite soy sauce
3/4 cup Chicken broth -- -condensed
10 1/2 teaspoon Cornstarch
4 tablespoon Oil -- lite
1 1/2 cup Snow peas -- -fresh or defros
2 cup Mushrooms -- sliced fresh
1 cup Celery -- -sliced 1/4" wide o
1 Med Onion -- -cut into 6-8 wedg
1/2 cup Green pepper -- strips
1/2 cup 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)
