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Prep Time: 30 Minutes Cook Time: 10 Minutes |
Ready In: 40 Minutes Servings: 4 |
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From Weight Watcher's International Kitchen 1977 Ingredients:
1 teaspoon oil |
1 lb chicken breast, boneless |
1 onion, chopped |
2 garlic cloves |
1 cup napa cabbage, shredded |
1 cup celery, diced |
3/4 cup bamboo shoot, sliced |
1/2 cup mushroom, sliced |
1/2 cup bean sprouts |
1 teaspoon cornstarch |
1 cup chicken stock |
1/2 cup snow peas |
1/8 cup soy sauce |
1/2 teaspoon ginger, crushed |
1/4 teaspoon dry mustard |
1 cup rice, cooked |
Directions:
1. Put oil in wok.
2. Slice chicken breast thin; add to hot pan with onion; cook until chicken is cooked.
3. Add garlic; add cabbage; add celery, mushrooms, bamboo shoots, and bean sprouts.
4. Add corn starch to chicken stock; add to wok; cook for 4 minutes.
5. Add snow peas; cook for 1 minute more.
6. Serve over rice.
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