Cantonese Chicken with Rice

Description
Makes 6 servings.

Ingredients

 * 4 teaspoons cornstarch, divided
 * 2 tablespoons soy sauce
 * 2 teaspoons minced ginger or 1/2 teaspoon ground ginger
 * 2 cloves garlic, minced
 * 1/4 teaspoon ground black pepper
 * 2 tablespoons vegetable oil, divided
 * 2 whole chicken breasts (about 1 pound), skinned, boned, and cut into
 * thin strips
 * 1 4-ounce can sliced mushrooms
 * 1 teaspoon sugar
 * 1/2 teaspoon salt
 * 1 cup diagonally sliced celery, cut 1/4 inch thick
 * 1/2 cup sliced onion
 * 1 6-ounce package frozen (or 2 cups fresh) snow peas
 * 3 cups hot cooked rice

Directions
Combine 1 tablespoon cornstarch, soy sauce, ginger, garlic, pepper and 1 tablespoon oil. Pour over chicken and let stand 10 minutes.

Drain mushrooms; reserve liquid, and add enough water to make 1/2 cup. Stir in remaining 1 teaspoon cornstarch, sugar and salt.

Cook chicken in remaining 1 tablespoon oil about 1 minute, stirring constantly. Do not let chicken brown. Add celery, onion, snow peas and mushrooms. Cook about 2 minutes. Stir in reserved liquid; heat about 1 minute until sauce is slightly thickened. Serve over fluffy rice.