Recipe - Chinese Emerald Chicken

2 tablespoon Vegetable oil
1 pound Boneless, skinless chicken
breasts, cut into chunks
1 tablespoon Finely chopped fresh ginger
root
1 Onion, cut or sliced up
1 Green pepper, seeded and
minced
One half pound Broccoli, cut into 1 inch
chunks
2 Ribs celery, cut or sliced up
4 ounce Snow peas
Salt and freshly ground
pepper
One half cup Chicken stock
2 tablespoon Soy sauce
1 tablespoon Rice wine
1 tablespoon Cornstarch
One fourth cup Water
1 tablespoon Sesame seeds, toasted

Heat the oil in a wok.

Dry the chicken pieces well and add to the wok with the ginger. Stir and
cook until the chicken whitens.

Stir in the onion and cook for a few minutes. Add the remaining vegetables
and cook for a few minutes longer. Season with salt and pepper.

Add the stock, soy sauce and wine. Cover and cook until the liquid comes
to a boil. Cook for 2 minutes. Reduce the heat and cook gently for 2 to 3
minutes.

Combine the cornstarch with the water and stir until smooth. Increase the
heat. Mix the vegetables and cook until just thickened. Sprinkle with
sesame seeds. Yield: 6 Typed in MMFormat by cjhartlin@msn.com Source:
Cooking with Bonnie Stern
Posted to MMRecipes Digest by "Cindy Hartlin" cjhartlin@email.msn.com
on May 28, 1998