Recipes:
# Oriental Chicken
## INGREDIENTS
3 tablespoons soy sauce
2 tablespoons water
1 tablespoon cornstarch
3/4 cup chicken broth
2 skinless, boneless chicken breasts (6 ounces each)
1 clove garlic, halved
2 tablespoons vegetable oil
1 cup sliced celery
1 onion, sliced
1 green bell pepper, coarsely chopped
4 ounces fresh or frozen snow peas
1 cup sliced mushrooms
2 cups crisp chow mein noodles
2 green onions, sliced
SERVES 4
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## Make Ahead
You can slice and chop all the vegetables for this speedy stir-fry up to 8 hours ahead.
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## VARIATION
To add even more crunch, add 1/3 cup canned water chestnuts in step 3.
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### 1
Blend soy sauce, water, cornstarch and broth in a small bowl; set aside. Cut chicken into small strips.
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### 2
Cook garlic in oil in a large wok over medium-high heat for 1 minute; remove garlic and discard. Add chicken. Stir-fry for 4 minutes. Push chicken to the side.
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### 3
Add celery to skillet; stir-fry for 3 minutes. Push celery aside. Add onion, green pepper and snow peas. Stir-fry for 3 minutes. Add mushrooms. Stir-fry for 3 minutes.
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### 4
Add soy sauce mixture to skillet. Cook, for 2 minutes, stirring continually, or until sauce has thickened. Mix well. Place over noodles. Sprinkle with green onions.
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## Make It Quicker
• If you would like to serve this dish with rice, you can save cleanup time by using the boil-in-bag rice available at the supermarket. Several varieties of frozen rice are also available and convenient.
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US P 1801 12 024 ©MCMXCVIII IMP AB/IMP Inc. Easy Everyday Cooking™ International Masters Publishers AB, produced under license. PK 24
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