---------- Recipe via Meal-Master (tm) v8.04
  
       Title: Guy’s Chinese Chicken   (Nfwf89a)
  Categories: Main dish, Chinese, Chicken
       Yield: 4 servings
  
  
         4    Chicken--breasts -- skinned
    10 1/2 TB Lite soy sauce
       3/4 c  Chicken broth -- -condensed
    10 1/2 ts Cornstarch
         4 TB Oil -- lite
     1 1/2 c  Snow peas -- -fresh or
   :          defros
         2 c  Mushrooms -- sliced fresh
         1 c  Celery -- -sliced 1/4 wide
         1 md Onion -- -cut into 6-8 wedg
       1/2 c  Green pepper -- strips
       1/2 c  Walnuts -- (broken) or
   :          peanu
   DIRECTIONS This recipe is for 4 but can be cut in half
   for 2. I usually make the whole thing up so I can
   enjoy it the next day for lunch or as a side dish when
   completely mixed into the rice. I holds well in the
   fridge if covered tightly. Cut chicken into strips.
   Toss with 1 TBS soy and set aside.  Mix together
   remaining soy, chicken broth and cornstarch. Set
   aside. Heat 1 1/2 TBS oil in wok or large fry pan and
   quickly stir fry the drained chicken strips until
   browned. Be sure wok is hot.Remove from wok and keep
   warm. Add remaining oil to wok and stir fry all
   veggies over medium heat for 4-5 minutes. Add the
   broth mix, bring to a boil--stirring constantly.
   Return chicken to the wok, add the nuts and heat about
   one minute.  Serve immediately over white rice. Please
   try the sticky rice, folks. Once you d you will
   probably never go back to the minute again. The oil
   can be cut back if you desire without affecting the
   final results. BTW, is anyone out there reading the
   posts of those who are taking their time? How about
   joining in for some variety. I know would like some
   new ones such as from  Kathleen and Rita and Frank and
   Bev etc., etc., etc.. GUY FROM: GUY ATTWOOD (NFWF89A)
   
   Recipe By     :
   
   From:
  
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