Chinese Chicken With Mushrooms
|Chicken breast halves||4 , boned, skinned, cut into 6 inch cubes|
|Dry white wine||1⁄4 Cup (4 tbs)|
|Scallions||2 , cut into 0.5 inch slices|
|Celery||1⁄2 Cup (8 tbs) (0.5 Inch Cubes)|
|Vegetable oil||1 Tablespoon|
|Snow pea pods||12 , strings removed|
|Mushrooms||1⁄4 Pound, sliced into t shapes|
|Water chestnuts||6 , sliced|
|Chicken broth||1⁄2 Cup (8 tbs)|
|Cornstarch||1 Tablespoon, mixed in 2 tablespoons cold water|
|Cold water||2 Tablespoon|
|Soy sauce||1 Tablespoon|
Combine chicken with wine and salt; set aside.
Stir fry scallions and celery in oil 1 minute; push aside.
Stir-fry pods 2 minutes; push aside.
Stir-fry mushrooms and water chestnuts 1 to 2 minutes; push aside.
Add chicken and wine; stir-fry 2 to 3 minutes, until chicken is done.
Combine chicken and vegetables in wok or skillet.
Stir together broth, cornstarch mixture, and soy sauce.
Add slowly to chicken and vegetables; heat until thickened and clear