Instructions:
Wash chicken breasts well under cold running water; pat dry with paper towels. Cut chicken into julienne strips, slicing across the grain of meat. Set aside.
Heat oil in electric skillet at medium heat; add chicken strips and onion rings and saute until lightly browned, about 5 to 8 minutes.
Add carrots, celery, drained pineapple tidbits and snow peas; stir to combine well. Saute for 3 to 4 minutes, stirring constantly.
To make sauce, blend cornstarch, sugar, ginger, soy sauce, vinegar and chicken broth in small bowl. Stir until smooth. Pour over mixture in skillet; bring to boiling point, stirring constantly until mixture thickens. Serve with rice or noodles. Serves 4.
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