Guy’s Chinese Chicken (Nfwf89a)

Title: Guy's Chinese Chicken (Nfwf89a)

Categories: Main dish, Chinese, Chicken

Yield: 4 servings

4 Chicken--breasts -- skinned

10 1/2 TB Lite soy sauce

3/4 c Chicken broth -- -condensed

10 1/2 ts Cornstarch

4 TB Oil -- lite

1 1/2 c Snow peas -- -fresh or : defros

2 c Mushrooms -- sliced fresh

1 c Celery -- -sliced

1/4 wide

1 md Onion -- -cut into 6-8 wedg

1/2 c Green pepper -- strips

1/2 c 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)

Recipe By :

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