2 tablespoons cornstarch
2 tablespoons water
3 whole boneless skinless chicken breasts cut into 1-inch pieces
1/2 teaspoon salt
1/8 teaspoon pepper
1/4 cup oil
1/4 cup chopped green onion
2 cups sliced fresh mushrooms
1 2oz jar sliced pimientos, drained
1 teaspoon ground ginger
1 14 1/2 oz can chicken broth
2 6-7oz pkgs. frozen pea pods
Hot cooked rice
Blend cornstarch and water in small bowl until smooth. Set aside. Sprinkle chicken with salt and pepper. Heat oil in large skillet or wok. Add chicken. Stir-fry over medium-high heat until no longer pink. Remove chicken from skillet. Add onion to skillet. Stir-fry over medium-high heat for 1 minute. Stir in mushrooms, pimiento and ginger. Cook, stirring constantly, 2 to 3 minutes or until mushrooms are tender. Add chicken broth and pea pods. Heat to boiling, stirring to break apart pea pods. Add cornstarch mixture. Heat to boiling, stirring constantly. Boil 1 minute. Remove from heat. Stir in chicken. Serve with rice. Sprinkle with toasted almonds and serve with soy sauce, if desired. Makes 6-8 servings.
Recipe Courtesy-- Great American Favorite Brand Name Cookbook
