Chicken Cantonese Stir Fry Recipe

• 2 whole chicken breasts, boned
• 1 tbsp. cornstarch
• 1 tbsp. dry sherry
• 1 teaspoon salt
• 1/4 c. peanut oil
• 1/2 teaspoon grnd ginger
• 2 c. bias-cut celery
• 1 c. sliced green onions
• 1 c. green pepper strips
• 1 (6 ounce.) pkg. frzn pea pods
• 1 (16 ounce.) can chow mein vegetables, liquid removed
• 2 (2 1/2 ounce.) jars sliced mushrooms, liquid removed
• 2 tbsp. cornstarch
• 1 c. chicken broth
• 1 teaspoon salt

1. Cut chicken breasts diagonally into strips; place in bowl.
2. Sprinkle cornstarch, sherry and salt over chicken.
3. Set aside.
4. Preheat wok to 350 degrees.
5. Add in oil and ginger.
6. Stir in chicken, stir fry till tender, about 10 min.
7. Push chicken up side of wok; add in celery, onions, green pepper, pea pods, chow mein vegetables and mushrooms.
8. Stir fry till crisp and tender.
9. Dissolve cornstarch in chicken broth and add in 1 tsp.
10. salt.
11. Add in to chicken mix and cook, stirring, till liquid thickens.
12. Reduce to hot for serving.
13. Serve over steamed rice.
14. Serves 4 to 6.

chicken breasts, cornstarch, sherry, salt, peanut oil, grnd ginger, celery, green onions, green pepper, frzn pea pods, mein vegetables, mushrooms, cornstarch, chicken broth, salt

Taken from cookeatshare.com/recipes/chicken-cantonese-stir-fry-38578 (may not work)