From my late mother's copy of "Favorite Recipes of the Aetna Girls," August, 1975 [Toledo, Ohio]. This recipe submitted by Evelyn Sturtz, Secretary to: Mr. Mauk & Mr. Adams. [N. B.: I have not made this recipe.]

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INGREDIENTS

1 whole Chicken breast ; skinned, boned & cut in ¼" strips*
½ tsp. Salt
1/8 tsp. Pepper
2 Tbs. Cornstarch
2 Tbs. Oil
1 thin slice Fresh ginger root ; minced**
1 cup Small button mushrooms
½ Green pepper ; cut into 1½" strips
2 Tbs. Cornstarch ; dissolved in 2 Tbs. chicken broth

Servings

INSTRUCTIONS

Mix salt, pepper & cornstarch. Add chicken & toss to coat. Heat oil in wok (electric frypan can be used) until very hot (375 degrees). Add ginger root and stir fry ½ minute. Add chicken & stir fry until all traces of pink disappear. Remove chicken. Add mushrooms & green pepper & stir fry 1½ minute. Return to pan, add cornstarch mixture & stir until thickened. Serve immediately.

*Chicken will slice more easily if at least partially frozen.

**Ginger root may be purchased in the produce dept. of some grocery stores.

NOTES

[Note this is copied verbatim from 1975 text, and I have not made it.]

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Nutrition

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Serving Size: 1 Serving (149g)
Recipe Makes: 2 Servings

Calories: 658
Calories from Fat: 558 (85%)

Amt Per Serving		% DV

	Total Fat 62.1g	83 %
	Saturated Fat 9.3g	47 %
	Monounsaturated Fat 18.2g
	Polyunsanturated Fat 31.2g
Cholesterol 55.7mg		17 %
Sodium 55.6mg		2 %
Potassium 192.4mg		5 %
Total Carbohydrate 7.3g		2 %
	Dietary Fiber 0.1g	0 %
	Sugars, other 7.3g
Protein 18.2g		26 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 658

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