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CHICKEN OR SHRIMP STIR-FRY 4 boneless chicken breasts 3 Tbsp. oil 1/2 c. chopped onion 1/2 c. sliced celery 1 medium carrot, peeled and cut in thin strips 1/4 lb. snow peas 1/2 c. sliced water chestnuts 4 large sliced mushrooms 1/2 c. chicken broth 1 Tbsp. honey 1/4 c. soy sauce 1 Tbsp. cornstarch, dissolved in 2 Tbsp. water 10 oz. fresh spinach, washed and stemmed Heat 1 tablespoon oil in wok over high heat. Cut chicken in small strips and stir-fry until white and plump. Remove from wok and set aside. Add 2 tablespoons oil to wok. When sizzling, add onion, celery, carrots, snow peas, water chestnuts and mushrooms. Stir-fry for 2 minutes. Pour in broth and reduce heat. Cover and steam for 2 to 3 minutes, stirring occasionally. Stir in honey, soy sauce and dissolved cornstarch. Return chicken to wok. Place spinach on top; cover and steam for 1 minute. Uncover and stir in spinach. Serve over rice or noodles. May substitute shrimp for chicken. This is a recipe from our database at Cookbooks On/Line! 1,000,000+ free recipes and free software at: http://www.cookbooks.com Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |