Submitted by quickchef
DESCRIPTION
Good with a little soy sauce.
- 2 tablespoons cornstarch
- 3 whole boneless, skinless chicken breasts
- 1/8 teaspoon pepper
- 1/4 cup chopped green onion
- 1 jar sliced pimento, drained
- 1 – 14 ounce can chicken broth
- 2 teaspoons water
- 1/2 teaspoon salt
- 1/4 cup oil
- 2 cups sliced fresh mushrooms
- 1 teaspoon ground ginger
- 2 packages (6-7 ounces) frozen pea pods.
DIRECTIONS
Blend cornstarch and water in small bowl until smooth and set aside. Sprinkle chicken with salt and pepper. Heat oil in large skillet or wok. Add chicken, stir fry over medium heat until no longer pink. Remove chicken from skillet. Add onion to skillet, stir fry over medium-high heat 1 minute. Stir in mushrooms, pimento, and ginger. Cook stirring constantly for 2 to 3 minutes or until mushrooms are tender. Ad chicken broth and pea pods. heat to boiling, stirring constantly to break apart pea pods. Add cornstarch mix and heat to boiling, stirring constantly. Boil 1 minute. Remove from heat. Stir in chicken and serve with rice. Sprinkle with toasted almonds.
Note: You can substitute broccoli for mushrooms.