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1 1/2 to 2 lb. boneless
chicken breasts, cut in
cubes or in strips
1 c. carrots, sliced
diagonally 1/8-inch thick
1 medium onion, quartered
1 c. celery, sliced diagonally
1/8-inch thick
1 c. snow peas
1 c. sliced mushrooms
1 c. broccoli flowerets
1 1/2 tsp. freshly minced
2 tsp. fresh parsley
salt and pepper
2 (8 oz.) cans chicken broth
or your own stock
2 Tbsp. cornstarch
2 Tbsp. sesame seed oil

Chicken: You will need 1 very large Teflon pan. Place
1/3 of the chicken pieces in pan and add 1/3 of the garlic,
salt and pepper to taste. Brown in pan (do not use Pam or any
oil). Add 1/2 cup water; cook and stir constantly, making sure
all drippings and water are combined thoroughly, about 2
minutes. Pour liquid and chicken pieces in stock pot; cover
and set aside. Repeat this method, using 1/3 of the chicken
and garlic at a time. Add to stock pot and cover.
Sauce: Combine chicken drippings and 2 cans of clear
chicken broth or stock with cornstarch. Stir constantly on
high heat until well blended. Cook until thickened. Season to
taste. Combine with chicken in stock pot.
Vegetables: Heat sesame oil in Teflon pan; add vegeta-
bles and stir-fry, about 10 minutes or until still crispy.
Take off heat and add fresh parsley. Combine with chicken
mixture in stock pot and serve over hot rice.
This recipe is so versatile. Use your favorite combina-
tion of vegetables or try using pork or beef. This is terrific
over your favorite pasta. Serves 10 to 12 people.

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