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Ingredients Jump to Instructions ↓

  1. 1 cn (8 Oz.) Sliced Water

  2. Chestnuts Drained 1/4 lb Boned, Skinned Chicken

  3. Breast Ground 1/2 c Chopped Green Onions

  4. 2 ts Soy Sauce,

  5. 1 t. Flour

  6. 1 ts Chinese Hot Mustard

  7. 1/2 c Julienned Carrot Strips

  8. 4 cn (14 Oz.) Chicken Broth

  9. 1 ts Garlic Powder

  10. 1/4 c Dry Sherry,

  11. 1 Pkg. Frozen Chinese

  12. 2 t. Onions, Soy Sauce, Mustard & Flour. Reserve Remaining Water Chestnuts & Onions. in A Large Saucepan Mix Broth, Sherry & Garlic Powder; Boil. Drop Chicken Mixture By Teaspoonfuls Into Broth. Add Carrots & Simmer

  13. 3 To 4 Min. Until Meatballs Are Cooked. Add Remaining Water Chestnuts, Green Onions & Pea Pods. Heat Through & Serve Immediately.

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