Categories: chicken

Ingredients

• SAUCE:
• 1/2 c. chicken broth
• 2 tbsp. soy sauce
• 1 tbsp. cornstarch
• 1 tsp. sugar
• STIR FRIED CHICKEN:
• 1 lb. chicken breast, sliced thin
• 1 1/2 tbsp. cornstarch
• 1 tbsp. soy sauce
• 1 tbsp. dry sherry
• Vegetable oil
• 3/4 tsp. ground ginger
• 1/2 c. sliced carrots
• 1 tsp. minced garlic
• 1/2 c. sliced green onions
• 1/2 c. sliced celery
• 1 (6 oz.) pkg. frozen pea pods, thawed

Directions

1. In small bowl, mix all sauce ingredients; set aside.

2. In medium bowl; combine chicken, cornstarch, soy sauce and sherry; mix well; set aside.

3. In a wok or cast iron skillet (heavy) heat 3 tablespoons oil over high heat. Stir in garlic and ginger.

4. Add chicken and stir fry until no longer pink; remove.

5. Heat 2 tablespoons oil. Stir fry green onions, carrots, and celery 1 minute.

6. Stir sauce ingredients and add to pan with water chestnuts, pea pods, and cooked chicken.

7. Cook, stirring constantly, until bubbling. Serve immediately with hot rice.

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