Cantonese Chicken
3/4 pound chicken, cut into strips
2 tablespoons oil
1 cup celery, sliced
1 cup small carrots, sliced diagonally
1 medium onion, chopped
1-1/2 cups chicken broth
3 tablespoons soy sauce
6 oz. package frozen snow pea pods (optional)
1/2 cup sliced water chestnuts
1/2 teaspoon ground ginger
1-1/2 cups instant rice
Directions
In a large skillet, cook the chicken, stirring frequently, in the hot oil until it is lightly browned. Add in the celery, carrots and the onion. Continue cooking for 5 minutes.
Add in the chicken broth, soy sauce, snow pea pods, water chestnuts and the ginger. Bring to a full boil.
Add in the rice, stirring to mix well. Cover and remove pan from heat. Let stand for 5 minutes. Fluff mixture with a fork.
Makes 4 servings.