Recipe - Ginger-Sesame-Chicken Stir-Fry

1 pack (1.61ounce) brown gravy mix
1 Three fourths cups water, divided
1 tablespoon Honey
4 Skinned and boned chicken
breast halves, cut into
strips
2 tablespoon Vegetable oil, divided
2 Garlic cloves, pressed
2 teaspoon Grated fresh ginger
2 Green onions, cut into thin
strips
2 Celery stalks, cut into thin
strips
2 Carrots, cut into thin
strips
1 cup Sliced fresh mushrooms
1 pack (6ounce) frozen snow pea
pods, thawed (optional)
One fourth cup Dry sherry or chicken broth
12 ounce Penne pasta, cooked
2 tablespoon Sesame seeds, toasted

Whisk together gravy mix, One half cup water, and honey until smooth; set aside.
Stirfry chicken strips in 1 tablespoon hot oil in a large skillet 3 to 5
minutes or until done. Remove from skillet, and keep warm. Stirfry garlic
and ginger in remaining 1 tablespoon oil in skillet 1 minute. Add green
onions, celery, and carrot, and stirfry 2 minutes. Add mushrooms, and
stirfry 2 minutes or until vegetables are crisptender. Stir in chicken.
Pour remaining 1One fourth cups water and sherry over chicken mixture. Bring to a
boil, stirring often. Add gravy mixture; cook, stirring constantly, until
mixture boils and thickens. Serve over pasta, and sprinkle with sesame
seeds.
Posted to MMRecipes Digest by Julie Bertholf jewel1@ix.netcom.com on
Apr 05, 1998