Stir Fried Chicken and Pea Pods

2 T. oil

4 chicken breasts

1 T. Kikkoman soy sauce

5 slices fresh ginger

1/2 lb. sliced fresh mushrooms, and/or 1 cup chopped celery

1 clove sliced garlic

2 chopped scallions, 1-in. long

1/2 c. water chestnuts

1 to 2 c. fresh or frozen snow peas

2 T. cornstarch

1 c. water

Measure oil. Chop chicken into 1-inch chunks. Cook bones, skin, ginger and water in covered saucepan on medium high. Toss chicken in soy sauce. (If on a salt-free diet, omit the soy sauce and add 1 more clove of garlic and 5 more slices ginger.) Chop scallions. Rinse chestnuts and drain. Mix cornstarch in strained chicken stock (from bones, skin and water). Stir and set aside. Place ingredients by stove. Set skillet over high heat for 30 seconds. Swirl in oil. Count to 20, add chicken pieces and stir fry for 2 minutes. Add mushrooms, scallions, garlic, water chestnuts, snow peas and stir fry 2 minutes. Turn down heat to medium low, cover with lid and simmer for 2 minutes. Add cornstarch broth and stir until clear. Serve immediately on steamed rice. Makes 4 servings.

Mrs,. John (Rose) Kirchhofer

Our Swiss Pantry II

First Mennonite Church (Berne, IN)

1987