Ingredients
Estimated Times
Preparation Time: 43 mins
Cooking Time: 10 mins
Servings: 12
2 pounds fresh boneless, skinless chicken breasts
1/4 cup parsley, chopped
1 teaspoon lemon peel, grated
1 garlic clove, crushed
1 tablespoon ginger root, grated
1/4 cup sherry
2 teaspoons oil
2 teaspoons lemon juice
2 teaspoons cornstarch
2 tablespoons oil
2 cups sugar peas
1 can water chestnuts, sliced
1/4 cup sesame seed, toasted
1/4 cup chicken broth
1/4 cup honey
1/4 cup soy sauce
1 tablespoon cornstarch
Cut chicken breasts into bite-sized pieces.
Marinate in a mixture of chopped parsley, grated lemon peel, crushed garlic clove, grated ginger root, sherry, oil, lemon juice, and cornstarch. After 30 minutes drain; stir-fry in oil in a deep skillet or wok until cooked through, about 8 minutes.
Add sugar peas, sliced water chestnuts (drained), and toasted sesame seed, Heat through, then add chickenbroth, honey, soy sauce, and cornstarch. Cook until slightly thickened, stirring constantly.
Preparation
see above
