Description Edit

Makes 6 servings

Ingredients Edit

Directions Edit

  1. Sprinkle chicken with salt and pepper.
  2. Cook in oil in small skillet over medium heat 2 minutes or until tender.
  3. Add celery, onion, snow peas and 2 tablespoons broth; cover and steam 1½ minutes.
  4. Remove cover and stir once.
  5. Blend cornstarch, sugar, soy sauce and remaining 6 tablespoons broth; stir into chicken-vegetable mixture.
  6. Cook and stir about ½ minute or until sauce is slightly thickened.
  7. Serve at once over hot rice.
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