Ingredients
- 1 lb boned
- 1/2 c chicken broth
- 1/2 c carrot
- 3 tb soy sauce
- 1 tb dry sherry
- 1 tb cornstarch
- 1/2 tb oil
- 1 ts gingerroot
- 1 1/2 ts cornstarch
- 1 ts sugar
- 1 ts garlic (minced)
- 1 package water chestnuts (sliced)
- 1 package chinese pea pods (frozen)
Mix Chicken, Cornstarch, Soy Sauce & Sherry. in Skillet, Heat 1 T. Oil Over High Heat. Stir in Garlic & Ginger. Add Chicken & Stir Fry Until No Longer Pink. Remove. in Remaining Oil, Stir Fry Carrots & Celery 1 Min. Add Green Onions & Stir Fry 30 Seconds. Add Water Chestnuts & Pea Pods. Stir Sauce & Add To Vegetables. Cook, Stirring Until Boiling. Return Chicken To Pan & Heat Through. Sauce: Mix ingredients over medium heat in small saucepan. Pour over chicken.
