Recipe - Ground Chicken Stir Fry

1 One half teaspoon Peanut or vegetable oil
1 Dried hot chili peppers
5 ounce Ground lean chicken
1 cup Sliced onions
1 cup Sliced mushrooms
1 cup Red bell pepper strips
1 cup Broccoli florets
1 Garlic clove, minced
1 teaspoon Minced pared gingerroot
1 cup Chicken brothready to serve
1 teaspoon Cornstarch
One half teaspoon Chinese sesame oil

In 9inch skillet or wok heat peanut oil; add chili peppers, if using, and
cook over mediumhigh heat for 30 seconds. Using a slotted spoon, remove
and discard chili peppers. If not using chili peppers, add chicken,
onions, mushrooms, bell pepper, broccoli, garlic and gingerroot to skillet
and cook over high heat, stirring quickly and frequently, until chicken is
no longer pink, 2 to 3 times.

In small mixing bowl, combine broth, cornstarach and sesame oil, stirring
to dissolve cornstarch. Stir into chickenvegetable mixture and cook,
stirring constantly, until mixture comes to a boil. Reduce heat to low and
let simmer until thoroughly heated, about 5 minutes. Per serving: 1 Fat, 2
Proteins, 4 Vegetables, 25 Optional Calories
Posted to MCRecipe Digest V1 #307

Date: Sun, 17 Nov 1996 15:07:51 0500 (EST)

From: Koula Smith ksmith@cyberplus.ca