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Print this Recipe    Chicken Peapods

Chicken and Pea Pods
Yield: 4 servings

1 lb boned, skinned chicken sliced in very thin strips
1 1/2 ts cornstarch
1 tb soy sauce
1 tb dry sherry
1 ts minced garlic
1/2 tb oil
1 ts gingerroot
1/2 c carrot strips
1/2 c sliced celery
1/2 c sliced green onions
1 cn sliced water chestnuts, drained
1 pk frozen chinese pea pods

1/2 c chicken broth
2 tb soy sauce
1 tb cornstarch
1 ts sugar

Mix chicken, cornstarch, soy sauce and sherry. In skillet, heat
one tablespoon oil over high heat. Stir in garlic and ginger.
Add chicken and stir fry until no longer pink. Remove. In remaining
oil, stir fry carrots and celery one minute. Add green onions and
stir fry 30 seconds. Add water chestnuts and pea pods. Stir sauce
and add to vegetables. Cook, stirring until boiling. return chicken
to pan and heat through.

Sauce: mix ingredients over medium heat in small saucepan. Pour
over chicken.

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