Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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)

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