Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 lb Chicken breasts, skinless 2 ts Arrowroot
-boneless 1/4 c Water
1/4 c Light soy sauce 1 Green bell pepper, chopped
1 ts Dried ginger or 1" grated 1 lg Red onion, chopped
Ginger root 1 Red bell pepper, chopped
1 tb Honey or rice syrup 2 Stalks celery, chopped
2 tb Vinegar or lemon juice 1 cn Water chestnuts, sliced and
1/3 c Water Drained
2 cl Garlic, minced 1/2 c Vegetable stock

Cut chicken into serving pieces. Combine soy sauce, ginger, honey,
vinegar, 1/3 cup water and garlic. Place chicken in a mixing bowl and
cover with sauce. Cover bowl and refrigerate overnight or at least 6
hours. Place all chicken and marinade in wok or frying pan on medium
high heat and stir constantly until chicken is thoroughly cooked.
Remove chicken from liquid and set aside. Bring liquid to a boil.
Dissolve arrowroot in 1/4 cup water and add to boiling mixture,
stirring constantly. Continue to boil and stir until it thickens.
Remove from heat and set aside. Heat another frying pan or wok on
medium heat. Add vegetable stock. Add all vegetables and water
chestnuts to stock. Stir fry 3-4 minutes. Combine chicken and
vegetables with thickened marinade. Serve over steamed rice. Serves
4. Calories: 260 Fat grams: 4.4 Fat: 15%

From: Shopping with Susan Powter (Stop the Insanity!) Meal Mastered
by: R. Thompson
Submitted By MICHELLE BRUCE On 05-16-95

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