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Chinese Emerald Chicken


2 tbsp vegetable oil
1 lb boneless, skinless chicken breasts,, cut into chunks
1 tbsp finely chopped fresh ginger root
1 onion, sliced
1 green pepper, seeded and diced
1/2 lb broccoli, cut into 1 inch chunks
2 ribs celery, sliced
4 oz snow peas
1 salt and freshly ground pepper
1/2 cup chicken stock
2 tbsp soy sauce
1 tbsp rice wine
1 tbsp cornstarch
1/4 cup water
1 tbsp sesame seeds, toasted

Heat the oil in a wok.

Dry the chicken pieces well and add to the wok with the ginger. Stir
and cook until the chicken whitens.

Stir in the onion and cook for a few minutes. Add the remaining
vegetables and cook for a few minutes longer. Season with salt and

Add the stock, soy sauce and wine. Cover and cook until the liquid
comes to a boil. Cook for 2 minutes. Reduce the heat and cook gently
for 2 to 3 minutes.

Combine the cornstarch with the water and stir until smooth. Increase
the heat. Mix the vegetables and cook until just thickened. Sprinkle
with sesame seeds. Yield: 6 Typed in MMFormat by [email protected]
Source: Cooking with Bonnie Stern


Servings: 6



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