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Chicken Snow Pea Stir-fry
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3/4 lb. uncooked chicken, cubed
2 tsp. cornstarch, divided
1 tbsp. soy sauce
2 tbsp. peanut oil
1 medium onion, cut into wedges
1 c. Chinese snow peas
1/2 c. sliced mushrooms
1/2 c. chicken broth
1/2 tsp. Ac’cent (optional)
Slivered almonds
2 c. warm cooked rice
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In a small bowl, combine chicken, 1 tsp. cornstarch and soy sauce. In medium skillet or wok heat oil; stir-fry chicken mixture in hot oil for 3 to 5 minutes or until chicken is opaque. Add onion, snow peas and mushrooms; stir-fry an additional 2 minutes. Combine chicken broth, remaining 1 tsp. cornstarch and Accent; mix well. Add broth mixture to vegetables and bring to a boil, stirring constantly. Serve immediately over warm rice and garnish with almonds. Makes 6 servings. |
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