Stir-Fried Chicken

• 2 whole chicken breasts
• 2 cloves garlic
• 1 tsp. chopped ginger root
• 2 Tbsp. cornstarch
• 2 Tbsp. water
• 1 tsp. soy sauce
• 1 lb. mushrooms
• 4 oz. Chinese pea pods
• 1/2 green pepper, chopped
• 1 large carrot, chopped
• 1/2 c. water

1. Remove strings from pea pods.
2. Place in boiling water.
3. Boil 1 minute.
4. Drain.
5. Rinse under cold water.
6. Drain.
7. Mix cornstarch and water.
8. Add soy sauce.
9. Reserve.
10. Cut boned and skinned chicken in 1/4-inch slices.
11. Heat wok.
12. Spray with Pam or small amount of oil.
13. Add chicken, garlic and ginger root.
14. Cook until chicken nicely browns over high heat.
15. Stir constantly.
16. When chicken is done, remove from skillet.
17. Add 2 tablespoons of oil and mushrooms. Cook until tender and add green pepper and carrots.
18. Cook and stir until desired doneness.
19. Add chicken broth.
20. Heat to boil.
21. Stir in cornstarch until thick.
22. Add pea pods and soy sauce.
23. Serve over rice.
24. Any vegetable may be added besides pea pods.

chicken breasts, garlic, ginger root, cornstarch, water, soy sauce, mushrooms, chinese pea pods, green pepper, carrot, water

Taken from www.cookbooks.com/Recipe-Details.aspx?id=515404 (may not work)