• Prep Time 20 minutes
  • Cook Time 20 minutes
  • Serving For 4 People
  • Difficulty Easy
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Recipe Ingredient

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

Instructions

  1. Mix Chicken, Cornstarch, Soy Sauce & herry.
  2. In a skillet 1 tsp. oil over high heat. Stir in garlic & ginger.
  3. Add chicken and stir fry until no longer pink, remove and set aside.
  4. In reamingin oil stir fy celery ans carrots for 1 minute, add green
  5. onions and stir fry another 30 seconds.
  6. Add Water Chestnuts andPea Pods.
  7. Stir sauce & add to vegetables. Cook stirring until sauce begins to boil.
  8. Return chicken to the pan and cook until heated through.

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