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    Stir-Fry Chicken


    Source of Recipe


    old cookbook, altered to suit our tastes

    Recipe Introduction


    Quick and delicious recipe. Incudes a good Foo Yong sauce.

    List of Ingredients




    From 2 to 4 chicken breast haves, boned and skinned
    1 to 2 Tbs. oil
    Frozen or Chinese vegetables of your choice (prepared according to package directions

    Foo Yong sauce: (you may want to double this)
    1 Tbs. cornstarch
    1/4 tsp. sugar
    dash of salt
    2 Tbs. soy sauce
    1 cup chicken broth

    Recipe



    Cut chicken into 1" cubes. Heat oil (medium high) in frying pan.
    Cook chicken quickly, stirring constantly, till lightly browned and chicken is no longer pink. Remove from pan.

    Cook frozen vegetables as directed on package. Drain.

    Add chicken to vegetables in frying pan and blend in Foo Yong sauce. Heat. Serve over hot rice.

    Foo Yong sauce:

    In small saucepan, blend 1 Tbs. cornstarch, 1/4 tsp. sugar and a dash of salt.
    Gradually stir in 2 Tbs. soy sauce.
    Add 1 cup chicken broth.
    Cook, stirring constantly, till mixture thickens and bubbles.
    Makes 1 cup sauce. Serves 4.




 

 

 


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