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
1/4 c. oil
1 (10 oz.) pkg. frozen
thawed and drained
1 c. diagonally sliced celery
1/2 medium head cabbage,
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!
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.