Oriental Chicken

• 4 large chicken breast halves
• 1/2 tsp. salt
• 1/8 tsp. pepper
• 1/4 c. peanut oil
• 1/2 c. sliced green onions
• 1 c. sliced fresh mushrooms
• 2 Tbsp. sliced pimento
• 1/4 tsp. ground ginger
• 3/4 c. chicken broth
• 1 (6 oz.) pkg. frozen snow peas, thawed
• 1 Tbsp. cornstarch
• 2 Tbsp. water

1. Remove skin from chicken
2. breasts; cut meat from bones. Cut into 1-inch cubes.
3. Sprinkle
4. with
5. salt
6. and pepper.
7. Add oil
8. to wok,
9. pouring it around sides.
10. Preheat to 325u0b0.
11. Add chicken cubes.
12. Stir-fry 2 to 3 minutes or until chicken turns white. Make
13. well in center.
14. Add onions, mushrooms, pimiento and ginger.
15. Stir-fry
16. 1
17. minute.
18. Make
19. well in center.
20. Add broth and snow peas.
21. Bring to boil.
22. Cook 1 minute.
23. Combine cornstarch and
24. water;
25. add
26. to center of wok.
27. Bring to boil without stirring, about 1 minute.
28. Cook an additional 1 minute or
29. until thickened, stirring rest of ingredients with sauce. Serve
30. with Plum Sauce or Hot Sweet Mustard Sauce.
31. Makes 4 to 5 servings.

chicken breast halves, salt, pepper, peanut oil, green onions, mushrooms, pimento, ground ginger, chicken broth, frozen snow peas, cornstarch, water

Taken from www.cookbooks.com/Recipe-Details.aspx?id=655404 (may not work)