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Guy's Chinese Chicken

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MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: GUY'S CHINESE CHICKEN
 Categories: Poultry, Chinese
      Yield: 4 Servings
 
      4    Chicken--breasts, skinned a
 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 o
      1    Med 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)
         01/05/92        5:39 PM
 
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