Title: Chicken & Pea Pods
Categories: Poultry Chinese
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 | Each Carrot Strips, Sliced |
| | | Celery, Sliced Green Onions |
| 1 | cn | Sliced Water Chestnuts |
| | | Drained |
| 1 | pk | Frozen Chinese Pea Pods |
| SAUCE |
| 1/2 | c | Chicken broth |
| 2 | tb | Soy Sauce |
| 1 | tb | Cornstarch |
| 1 | ts | Sugar |
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.