Stir Fried Chicken
|Soy sauce||2 Teaspoon|
|Chicken breasts||4 , cut into strips|
|Onion||1 Large, quartered|
|Grated ginger root||1 Teaspoon|
|Garlic||1 Clove (5 gm), crushed|
|Celery stick||2 , sliced diagonally|
|Red pepper||1 , sliced|
|Carrot||1 Small, sliced|
|Baby corn cobs||1 Can (10 oz), drained|
|Button mushrooms||3⁄4 Pound|
|Chicken stock||1 Cup (16 tbs)|
|Scallions||4 , chopped|
Sprinkle soy sauce over the chicken strips.
Heat the oil in a wok and gently fry the chicken until cooked.
Remove with a slotted spoon and drain.
Add onion, ginger, garlic and celery to the wok and stir-fry over high heat.
Add pepper, carrot and corn and stir-fry.
Lower the heat and add the button mushrooms.
Blend the cornstarch with the stock and add to the wok with the chicken pieces and scallions.
Increase the heat, stirring constantly, and cook until heated through.