Ingredients
- 270 gr boned
- 120 ml chicken broth
- 50 gr carrot
- 45 ml soy sauce
- 16 ml dry sherry
- 8 gr cornstarch
- 7 ml oil
- 5 gr gingerroot
- 4 gr cornstarch
- 4 gr sugar
- 3 gr 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.
