Chicken Oriental

• 1 (10 oz.) pkg. frozen peas
• 1 c. diced cabbage
• 1 (5 oz.) can water chestnuts, drained and sliced
• 1/4 c. cooking oil
• 6 Tbsp. flour
• 1/2 tsp. ground ginger
• 2 1/2 c. chicken stock
• 2 c. cooked, diced chicken
• 1 Tbsp. soy sauce
• 1 (4 oz.) can sliced mushrooms, drained
• 1 (5 oz.) can bamboo shoots, drained
• 1 bell pepper, sliced
• 1 (16 oz.) can mixed Chinese vegetables

1. Boil peas, cabbage and bell pepper together 2 or 3 minutes, until crisp.
2. In large skillet, heat oil.
3. Blend in flour and ginger; stir until smooth.
4. Add chicken stock slowly, stirring constantly, until sauce thickens and bubbles.
5. Add soy sauce, chicken, peas, cabbage, bell pepper, mushrooms, shoots, chestnuts and Chinese vegetables.
6. Stir thoroughly until good and hot. Serve over hot rice or noodles.
7. Serves 6 to 8.

frozen peas, cabbage, water chestnuts, cooking oil, flour, ground ginger, chicken stock, chicken, soy sauce, mushrooms, bamboo shoots, bell pepper, mixed chinese vegetables

Taken from www.cookbooks.com/Recipe-Details.aspx?id=326791 (may not work)