Ingredients
1 lb. fresh chicken breast sliced thin in bite sized pieces (1/4 x 1 x 2 inches)
2 C. celery sliced diagonally in thin slices
1 C. canned, sliced button mushrooms (save the juice)
8 water chestnuts, sliced thinly
1 T. cornstarch mixed with 1/4 C. mushroom liquid
3 T. oil
1 T. soy sauce
1/2 t. sugar
Instructions
Instructions:
Heat the oil in a wok, or fry pan. Add chicken and stir/fry until pieces are white. Remove.
Add the vegetables to the wok and stir/fry a couple of minutes. Return the chicken to the pan. Add the soy sauce and sugar to the pan and stir in. Return the chicken to the wok, stir in. Lower the heat to simmer, cover the pan and cook 2 to 3 minutes. Stir the cornstarch mixture. Make a hole in the middle of the wok, add the cornstarch and mix in, stirring till thickened. When all is hot and bubbly, place on serving platter.
Notes:
You can add snow peas for color. If you cook the chicken in two batches (1/2 pound /1/2 pound) you will get a better quality of chicken, as you will not cool off the wok. Use half the oil, stir fry half the meat and remove. Repeat.
