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Name: Chinese Emerald Chicken
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 6
Cuisine: Chinese
Ingredients: Salt; 2 Ribs celery, sliced; 2 tb Soy sauce; 1/4 c Water; 2 tb Vegetable oil; 1 lb Boneless, skinless chicken; 1 tb Rice wine; 1 Green pepper, seeded and; 1 tb Cornstarch; 1 tb Sesame seeds, toasted; 1/2 lb Broccoli, cut into 1 inch; 1/2 c Chicken Stock; 1 tb Finely chopped fresh ginger; 1 Onion, sliced; 4 oz Snow peas

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INGREDIENTS

Salt
2 Ribs celery, sliced
2 tb Soy sauce
1/4 c Water
2 tb Vegetable oil
1 lb Boneless, skinless chicken
1 tb Rice wine
1 Green pepper, seeded and
1 tb Cornstarch
1 tb Sesame seeds, toasted
1/2 lb Broccoli, cut into 1 inch
1/2 c Chicken Stock
1 tb Finely chopped fresh ginger
1 Onion, sliced
4 oz Snow peas

Servings

INSTRUCTIONS

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 pepper. 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 cjhartlin@msn.com Source: Cooking with Bonnie Stern Posted to MM-Recipes Digest by "Cindy Hartlin" on May 28, 1998

NOTES

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Chinese Emerald Chicken

Salt
2 Ribs celery, sliced
2 tb Soy sauce
1/4 c Water
2 tb Vegetable oil
1 lb Boneless, skinless chicken
1 tb Rice wine
1 Green pepper, seeded and
1 tb Cornstarch
1 tb Sesame seeds, toasted
1/2 lb Broccoli, cut into 1 inch
1/2 c Chicken Stock
1 tb Finely chopped fresh ginger
1 Onion, sliced
4 oz Snow peas

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 pepper.    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 cjhartlin@msn.com Source:  Cooking with Bonnie Stern  Posted to MM-Recipes Digest  by "Cindy Hartlin" <cjhartlin@email.msn.com>  on May 28, 1998

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Nutrition

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Serving Size: 1 Serving (186g)
Recipe Makes: 6 Servings

Calories: 163
Calories from Fat: 59 (36%)

Amt Per Serving		% DV

	Total Fat 6.6g	9 %
	Saturated Fat 1.1g	5 %
	Monounsaturated Fat 3.1g
	Polyunsanturated Fat 1.8g
Cholesterol 53.5mg		16 %
Sodium 200mg		7 %
Potassium 277.2mg		7 %
Total Carbohydrate 6g		2 %
	Dietary Fiber 0.3g	1 %
	Sugars, other 5.7g
Protein 18.7g		27 %
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: 163

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