Empress Chicken

Total Time: 45 mins Preparation Time: 25 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 4 boneless skinless chicken breasts
• 1/4 lb large mushroom, quartered
• 1/2 cup celery, thinly sliced
• 1/2 cup green peas, frozen, thawed
• 1/2 cup cooked lean ham, diced
• 8 ounces vermicelli, cooked
• 1/2 cup sodium-free chicken broth
• 1 tablespoon canola oil
• 2 garlic cloves, crushed
• 1 inch gingerroot, crushed
• 1/2 cup dry wine
• 1 tablespoon light soy sauce
• 1 teaspoon cornstarch (or arrowroot)
• 2 tablespoons water

Recipe

• 1 cut chicken into 3/4 inch pieces, set aside.
• 2 pour oil into a cold wok or skillet; add garlic and ginger. place over low heat until garlic turns brown, 3-4 minutes. remove and discard garlic and ginger.
• 3 increase heat to high. when oil is sizzling, add chicken pieces. stir-fry until chicken turns and becomes firm.
• 4 reduce heat to medium-low.
• 5 add wine. simmer until wine evaporates, stirring often.
• 6 add mushrooms and celery and cook 1 minute.
• 7 add peas, ham, soy sauce, and broth.
• 8 stir together until hot throughtout.
• 9 in small bowl combine cornstarch and water. stir into chicken mixture.
• 10 cook, stirring, until liquid thicken.
• 11 serve over vermicelli.
• 12 now you have a dish fit for a queen -- oh, i mean -- an empress!