| CHINESE CHICKEN 2 cups skinless raw chicken, cut into ½ inch chunks 1 tablespoon vegetable oil 1 tablespoon soy sauce 1 tablespoon cornstarch 1 clove garlic, crushed ½ teaspoon grated ginger root Gravy: 2 tablespoons soy sauce 1 teaspoon sugar 2 tablespoons cornstarch 1 ¼ cups water Stir fry: 1 cup green onions, sliced ½ cup celery, sliced thin on the bias ½ cup bamboo shoots 1 cup snow peas ¼ cup green pepper, cut into thin strips ¼ cup carrots, cut into Julienne strips ¼ cup sweet red pepper, cut into thin strips 1 cup Chinese cabbage, sliced into thin 2-3 inch long strips ¼ cup water chestnuts, sliced thin 1 tablespoon vegetable oil ¼ cup water 5-6 cups hot cooked rice In a large frying pan, stir-fry chicken in oil over medium heat until it loses its transparency. Stir soy sauce and cornstarch together and add to the chicken along with the garlic and ginger. Stir until mixture thickens, about three minutes. Remove meat from frying pan and set pan aside to use to make the gravy. In the same frying pan as you cooked the chicken, stir soy sauce, sugar, cornstarch and water together. Bring mixture to a boil over high heat and boil for one minute or until thick. Pour gravy into a glass container and set aside. In the same large frying pan as you made the gravy, add vegetables, oil and water. Heat over medium high, turning vegetables over and over with a pancake turner until they are hot and steaming. Add gravy and meat and continue stirring until heated through. Serve immediately spooned over individual portions of hot cooked rice. |