Chinese Chicken And Snow Peas

• 1 lb. boneless chicken breasts, skinned and sliced diagonally into 1/2-inch strips
• 2 tsp. cornstarch
• 2 Tbsp. vegetable oil
• 2 stalks celery, sliced diagonally
• 1 green onion, thinly sliced diagonally
• 1 clove garlic, minced
• 1 Tbsp. fresh minced ginger
• 1/2 c. low-sodium chicken broth
• 4 oz. fresh snow peas, washed, stemmed and strung
• 1 Tbsp. low-sodium soy sauce or more to taste
• 1/4 c. sliced water chestnuts
• 2 c. hot, cooked long grain rice

1. In a mixing bowl, toss the chicken strips with the cornstarch. Heat 1 tablespoon of the oil in a wok or frying pan until hot. Stir-fry the chicken pieces in the wok until golden, about 5 minutes.
2. Remove the chicken to a warm plate.
3. Heat the remaining oil in the wok and add the celery, onion, garlic and ginger; stir-fry until fragrant, about 4 minutes.
4. Add the chicken broth and simmer 4 minutes.
5. Add the snow peas, soy sauce, water chestnuts and chicken strips.
6. Cover and cook about 2 more minutes, or until the chicken is reheated and the snow peas are crisp-tender.
7. Serve immediately over hot rice.
8. Yields 4 servings.
9. Serving size:
10. 2 cups over 1/2 cup rice.

chicken breasts, cornstarch, vegetable oil, stalks celery, green onion, clove garlic, ginger, chicken broth, fresh snow peas, soy sauce, water chestnuts, rice

Taken from www.cookbooks.com/Recipe-Details.aspx?id=373872 (may not work)