Woking Chinese

By Gloleigh

Ingredients

• 1 pound CUT 1" STRIPS * CHICKEN
• 1/2 teaspoon garlic
• 3/4 cup COOL chicken bouillon
• 1 tablespoon soy sauce
• 1 tablespoon cornstarch
• * TO TASTE salt and pepper
• 3 * MED CHOPPED 1/2" TOMATOES
• 3 CHOPPED 1" * BELL PEPPERS
• 3 CHOPPED 1/2" green onions
• 3 tablespoons DIVIDED peanut oil
• 1 cup CUT celery
• 6 ounces * CHINESE PEA PODS
• 1/4 teaspoon sugar
• 1/8 teaspoon ginger
• HOT COOKED rice

Preparation

Step 1

COMBINE GARLIC, 1 TBL OIL, SOY SAUCE, CORNSTARCH, SALT, PEPPER, AND CHICKEN.
MIX WELL. LET STAND 20 MINUTES. POUR REMAINING OIL IN WOK COATING SIDES. HEAT 325 DEGREES.
ADD GREEN PEPPERS, COOK 4 MINUTES. ADD CELERY, ONION, PODS, COOK FOR ADDITIONAL 2 MINUTES.
REMOVE VEGGIES. COMBINE IN BOWL: SOY SAUCE, STARCH, THEN SUGAR, GINGER, BOUILLON MIXTURE AND SET ASIDE. ADD CHICKEN TO WOK, COOK 3 MINUTES.
ADD VEGGIES, TOMATOES, BOUILLON MIXTURE. COOK OVER LOW HEAT FOR 3 MINUTES OR UNTIL THICK AND BUBBLEY. CAN SUBSTITUTE SHRIMP FOR CHICKEN.