Chicken Oriental |
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| Servings | Preparation Time | Cooking Time | Calories | Saturated Fat | Fat | Sodium | Carbohydrates | Protein | Cholesterol |
| 6-8 | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A |
| INGREDIENTS: | ||
| 1 10-oz pkg frozen peas | 1 cup diced cabbage | 1 5-oz can water chestnuts, drained |
| 1/4 cup cooking oil | 6 T flour | 1/2 t ground ginger |
| 2-1/2 cups chicken stock | 1 T soy sauce | 2 cups cooked, diced chicken |
| 1 4-oz can sliced mushrooms, drained | 1 5-oz can bamboo shoots, drained | 1 16-oz can mixed Chinese vegetables, or 2 cups fresh bean sprouts |
| 1 | Boil peas and cabbage together 2 or 3 minutes until crisp. Slice water chestnuts. In large skillet, heat oil, blend in flour and ginger, and stir until smooth. Add chicken stock slowly, stirring constantly until sauce thickens and bubbles. Add soy sauce, chicken, peas and cabbage, mushrooms, shoots, and Chinese vegetables. Stir thoroughly until hot. Serve over hot rice or noodles. |