4 chicken--breasts, skinned a
10 1/2 tbsp lite soy sauce
3/4 cup chicken broth, -condensed
10 1/2 tsp cornstarch
4 tbsp oil, lite
1 1/2 cup snow peas, -fresh or defros
2 cup mushrooms, sliced fresh
1 cup celery, -sliced 1/4 wide o
1 med onion, -cut into 6-8 wedg
1/2 cup green pepper, strips
1/2 cup walnuts, (broken) or peanu
A Recipe for
Guy's Chinese Chicken
The spirit cannot endure the body when overfed, but, if underfed, the body cannot endure the spirit. |
| St Frances de Sales |
Vegetables are a must on a diet. I suggest carrot cake, zucchini bread, and pumpkin pie. |
| Jim Davis, "Garfield" |
I will not eat oysters. I want my food dead - not sick, not wounded - dead. |
| Woody Allen |
This Recipe for Guy's Chinese Chicken is one of thousands in the Recipes-to-go Asian Cookbook.
Never eat more than you can lift. |
| Miss Piggy |
If you enjoy this Guy's Chinese Chicken Recipe - you should enjoy the recipe collections you can find on the websites below:
Worries go down better with soup. |
| Jewish Proverb |
I will not eat oysters. I want my food dead - not sick, not wounded - dead. |
| Woody Allen |
This is a recipe for Guy's Chinese Chicken from the recipe cookbook of Recipes-to-go (Asian)
Recipe: A series of step-by-step instructions for preparing ingredients you forgot to buy, in utensils you don't own, to make a dish the dog wouldn't eat. |
| Author Unknown |
Everything I eat has been proved by some doctor or other to be a deadly poison, and everything I don't eat has been proved to be indispensable for life. But I go marching on. |
| George Bernard Shaw |
Old people shouldn't eat health foods. They need all the preservatives they can get. |
| Robert Orben |
Forget love... I'd rather fall in chocolate! |
| Author Unknown |
Food Tip |
I doubt whether the world holds for anyone a more soul-stirring surprise than the first adventure with ice cream. |
| Heywood Broun |
DIRECTIONS This recipe is for 4 but can be cut in half for 2. I
usually make the whole thing up so I can enjoy it the next day for
lunch or as a side dish when completely mixed into the rice. I holds
well in the fridge if covered tightly. Cut chicken into strips. Toss
with 1 TBS soy and set aside. Mix together remaining soy, chicken
broth and cornstarch. Set aside. Heat 1 1/2 TBS oil in wok or large
fry pan and quickly stir fry the drained chicken strips until
browned. Be sure wok is hot.Remove from wok and keep warm. Add
remaining oil to wok and stir fry all veggies over medium heat for
4-5 minutes. Add the broth mix, bring to a boil--stirring constantly.
Return chicken to the wok, add the nuts and heat about one minute.
Serve immediately over white rice. Please try the sticky rice, folks.
Once you d you will probably never go back to the minute again. The
oil can be cut back if you desire without affecting the final
results. BTW, is anyone out there reading the posts of those who are
taking their time? How about joining in for some variety. I know
would like some new ones such as from Kathleen and Rita and Frank
and Bev etc., etc., etc.. GUY FROM: GUY ATTWOOD
(NFWF89A)
01/05/92 5:39 PM
Serves: 4
Guy's Chinese Chicken Recipe brought to you by Recipes To-Go