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2 chicken breasts
1 scallion, minced
1 tablespoon cornstarch
1 tablespoon soy sauce
1 clove garlic, minced
1/4 teaspoon salt
2 tablespoons vegetable oil
1 package frozen or 1/4 pound fresh snow peas
1/3 cup water
1 (4 ounce) can water chestnuts, quartered
1 (4 ounce) jar pimento, drained and shredded
1 tablespoon sherry
1 teaspoon soy sauce
1 teaspoon cornstarch
1/2 teaspoon minced ginger root
Several drops sesame oil
Pinch of sugar
Mix sauce ingredients well. Add to mixture in wok and stir until thickened and bubbly.
Thinly slice chicken breasts. Marinate for 20 minutes in a mixture of scallion, cornstarch and soy sauce.
Add minced garlic and salt to oil in a wok and stir fry until garlic begins to brown.
Add marinated chicken and stir fry until meat is cooked. Remove the chicken.
Add snow peas and stir fry for approximately 2 minutes.
Add water and bring to a boil. Add water chestnuts, pimento, chicken and snow peas.
Add Sauce which was prepared in advance.
Serve over rice.