Cantonese Chicken with Rice

Description

Makes 6 servings.

Ingredients

• 4 teaspoons cornstarch, divided
• 2 tablespoons soy sauce
• 2 teaspoons minced ginger or ½ teaspoon ground ginger
• 2 cloves garlic, minced
• ¼ teaspoon ground black pepper
• 2 tablespoons vegetable oil, divided
• 2 whole chicken breasts (about 1 pound), skinned, boned, and cut into thin strips
• 1 x 4-ounce can sliced mushrooms
• 1 teaspoon sugar
• ½ teaspoon salt
• 1 cup diagonally sliced celery, cut ¼ inch thick
• ½ cup sliced onion
• 1 x 6-ounce package frozen (or 2 cups fresh) snow peas
• 3 cups hot cooked rice

Directions

1. Combine 1 tablespoon cornstarch, soy sauce, ginger, garlic, pepper and 1 tablespoon oil.
2. Pour over chicken and let stand 10 minutes.
3. Drain mushrooms; reserve liquid, and add enough water to make ½ cup.
4. Stir in remaining 1 teaspoon cornstarch, sugar and salt.
5. Cook chicken in remaining 1 tablespoon oil about 1 minute, stirring constantly. Do not let chicken brown.
6. Add celery, onion, snow peas and mushrooms. Cook about 2 minutes.
7. Stir in reserved liquid; heat about 1 minute until sauce is slightly thickened.
8. Serve over fluffy rice.