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  Chinese Emerald Chicken
  Category: Poultry
  Author: The Savvybearcat
  Date: 1/1/2007
  Hits: 183
Ingredients:
2 tbsp Vegetable oil
1 lb Boneless, skinless chicken breasts, cut into chunks
1 tbsp Finely chopped fresh ginger root
1 Onion, sliced
1 Green pepper, seeded and diced
1/2 lb Broccoli, cut into 1 inch chunks
2 Ribs celery, sliced
4 oz Snow peas
Salt and freshly ground pepper
1/2 cup Chicken stock
2 tbsp Soy sauce
1 tbsp Rice wine
1 tbsp Cornstarch
1/4 cup Water
1 tbsp Sesame seeds, toasted
Instructions:
Heat the oil in a wok.

Dry the chicken pieces well and add to the wok with the ginger. Stir
and cook until the chicken whitens.

Stir in the onion and cook for a few minutes. Add the remaining
vegetables and cook for a few minutes longer. Season with salt and
pepper.

Add the stock, soy sauce and wine. Cover and cook until the liquid
comes to a boil. Cook for 2 minutes. Reduce the heat and cook gently
for 2 to 3 minutes.

Combine the cornstarch with the water and stir until smooth. Increase
the heat. Mix the vegetables and cook until just thickened. Sprinkle
with sesame seeds. Yield: 6 Typed in MMFormat by cjhartlin@msn.com
Source: Cooking with Bonnie Stern
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