Emerald Chicken(China)

• 1 lb. boneless skinless chicken breast
• 1 Tbsp. finely chopped fresh ginger
• 1 onion sliced
• 1 green pepper seeded and diced
• 1/2 lb. broccoli cut into chunks
• 2 stalks of celery sliced
• 1/4 lb. snow peas
• 1/2 cup chicken broth
• 2 Tbsp. soy sauce
• 1 Tbsp. rice wine
• 1 Tbsp. cornstarch
• 1/4 cup water
• 2 Tbsp. vegetable oil
• salt and pepper
• 1 Tbsp. sesame seeds

1. Cut chicken into chunks.
2. Heat 2 tablespoons of oil in a wok. Add chicken to the wok with ginger.
3. Stir and cook.
4. Stir in the onion and cook for a couple of minutes.
5. Add the remaining vegetables and cook for a few minutes.
6. Season with salt and pepper to taste.
7. Add the chicken broth, soy sauce, and rice wine. Cover and cook until the liquid boils.
8. Cook for 2 more minutes. Lower the heat and cook for 2-3 more minutes.
9. Mix the cornstarch with water and stir until smooth.
10. Increase the heat mix the vegetables and cook until it thickens.
11. Sprinkle with sesame seeds if desired.
12. Makes six servings.

boneless skinless chicken breast, fresh ginger, onion, green pepper, broccoli, stalks of celery, snow peas, chicken broth, soy sauce, rice wine, cornstarch, water, vegetable oil, salt, sesame seeds

Taken from www.cookbooks.com/Recipe-Details.aspx?id=24262 (may not work)