ORIENTAL CHICKEN STIR-FRY|
2 chicken breasts
1 bunch bok choy
1 can water chestnuts
1 c. fresh mushrooms
3 green onions
1 Tbsp. oil
1 c. chicken broth
2 Tbsp. soy sauce
2 Tbsp. orange juice
2 Tbsp. cooking sherry
2 1/2 Tbsp. cornstarch
1/4 tsp. garlic powder
1/4 tsp. ground ginger
Cut chicken breast slices into 1/4-inch strips. Slice
bok choy (on the diagonal), water chestnuts, mushrooms and
onions. Heat oil in wok or Dutch oven on medium high for 2 to
3 minutes. Add chicken. Stir-fry 3 to 5 minutes until chicken
turns white and begins to brown; remove to plate. Add vegeta-
bles to work. Stir-fry 4 to 5 minutes. Combine sauce ingredi-
ents. Pour over vegetables. Add chicken. Heat and stir 2 to
3 minutes more until sauce is thickened. Serve over rice or
chow mein noodles. Makes 6 servings.
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