Recipe - Chicken Gui With Stir-Fried Vegetables Ala Garlic Tree

One half cup Water
One half Soy sauce; (Kikkoman brand
Preferred)
5 One half teaspoon Honey
1 teaspoon Garlic; minced
One half teaspoon Ginger; minced
One half teaspoon Ground black pepper
One half cup Green onion; chopped
1 pound Chicken breasts; boneless,
skinless
1 tablespoon Vegetable oil; such as
peanut, corn, or canola
6 cup Assortment of any of the
following vegetables, cut
into bitesize pieces:
broccoli, Napa cabbage,
bean sprouts, yellow
onions (Walla Walla when
in season), green onions,
carrots, mushrooms, and
green bell peppers
One half teaspoon Cornstarch
2 teaspoon Water

Combine water, soy sauce, honey, garlic, ginger, black pepper, and the 1/2
cup green onion in a small mixing bowl. Divide sauce and place half into
bowl large enough to hold chicken breasts without crowding. Reserve
remaining sauce for vegetables.

Split each chicken breast by making a horizontal cut almost all the way
through each one. Fold out so that each breast makes one large, thin piece
of chicken. Place chicken breasts in sauce and marinate for at least 1
hour. The chicken can be

panfried until cooked through, approximately 3 to 6 minutes, or
flamebroiled until cooked through, approximately 7 to 10 minutes. Keep
chicken warm while cooking vegetables.

Heat oil in large skillet or wok over mediumhigh heat until almost
smoking. Add

broccoli, if used, and stirfry for 2 to 3 minutes, then add remaining
vegetables

and marinade (approximately 1/3 cup), and stirfry until vegetables are
tender/crisp. In a small glass dish, stir cornstarch and water until
completely dissolved, and add to vegetables. Stir thoroughly to blend with
vegetables, and cook just until sauce thickens, about 1 minute. Add sesame
oil, stir again, then

serve immediately with chicken breasts and steamed white or brown rice.

You'll prepare this versatile dish time and again because of the many
different vegetables you can use and the exquisite flavor of the chicken.
It's great to make

in the summer when you have too many green peppers, Walla Walla onions, and
zucchini in the garden. Adapted for MasterCook by Brenda Adams
adamsfmle@sprintmail.compost mcrecipe 11/11/96
Recipe By : Garlic Tree Restaurant, Pike Place Market, and PPM Cookbook

Posted to MCRecipe Digest V1 #295

Date: Mon, 11 Nov 1996 16:16:11 0800

From: Brenda Adams adamsfmle@sprintmail.com