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CHINESE CHICKEN AND VEGETABLES 2 whole chicken breasts, skinned and boned and cut in 1-inch pieces 1/4 tsp. garlic powder 1/4 c. cornstarch 1 (8 oz.) can water chestnuts, drained and sliced 1 bunch green onions, cut in 1/2-inch pieces 1/4 c. oil 1 (10 oz.) pkg. frozen Chinese-style vegetables, thawed and drained 1 c. diagonally sliced celery 1/2 medium head cabbage, shredded 1/4 c. soy sauce hot cooked rice Combine garlic powder and cornstarch, dredge chicken in this mixture; set aside. Pour oil around top of preheated wok, allow to heat at medium high (325 degrees) for 2 minutes. Add chicken and stir-fry until lightly browned. Add remaining ingredients except rice; mix well. Cover and reduce heat to low (225 degrees); cook 10 to 12 minutes or until vegetables are crisp-tender. Serve over rice. Makes 4 servings. This is a recipe from our database at Cookbooks On/Line! 1,000,000+ free recipes and free software at: http://www.cookbooks.com Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |