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Imperial Gardens Chicken Recipe

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This recipe for Imperial Gardens Chicken, by , is from The Dinner Table, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Anne Cormier


1/4 C. chicken broth
2 Tbsp. soy sauce
1 Tbsp. cornstarch
1 Tbsp. dry sherry or water
1/4 tsp. cayenne
1/4 tsp. Oriental sesame oil
Chicken and Vegetables:
1 lb. skinless, boneless chicken breasts, cut into strips
1 Tbsp. soy sauce
1 Tbsp. cornstarch
1/4 C. peanut oil
1 C. broccoli florets
3/4 C. sliced red pepper
2 tsp. minced garlic
1 tsp. minced fresh ginger
1 (14 oz.) can bean sprouts, drained
1 (8 oz.) can water chestnuts, drained
1 (6 oz.) pkg. pea pods, thawed and drained
2 scallions, cit into 1" pieces

Combine sauce ingredients; set aside. Toss chicken with soy sauce and cornstarch to coat. In wok or 12" non-stick skillet, heat 3 Tbsp. oil. Stir fry chicken until lightly browned; remove from pan. Add remaining oil to pan. Stir fry broccoli until bright green. Add ref pepper, garlic and ginger; stir fry one minute. Return chicken to pan; add remaining vegetables and sauce to pan. Cook, stirring constantly, until thick and bubbly. Serves 4.




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