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.