Chicken with Pea Pods

[Steve]

A quick, simple stir-fry recipe; low fat also.

1 pound skinless boned chicken breasts
1 pkg. frozen pea pods
1 can water chestnuts, sliced
3 Tablespoons white cooking wine
2 teaspoons cornstarch
1 teaspoon salt

1. Slice chicken, combine with wine, ½ of the salt.
2. Add cornstarch.
3. Cut pea pods in half.
4. Stir fry pea pods briefly, and the remaining salt and chestnuts and heat through.
5. Remove the pea pod-chestnut mixture from the pan and keep warm.
6. Stir fry chicken.
7. Add pea pod mixture and heat through.
8. Serve over rice.

[Carissa]

Steve made this for me many years ago. I even have the recipe in my own personal collection. It's delicious!

I thought about adding it myself, but I'm glad you joined and did it yourself.

[josephrettig]

i like to say another chicken recipe.

Chicken Pot Pie VIII

Ingredients

2 cups all-purpose flour
1 teaspoon salt
3/4 cup lard
6 tablespoons cold water

1/2 cup butter
1/2 cup all-purpose flour
1 teaspoon salt
black pepper to taste
2 tablespoons finely chopped onion
3 cups chicken broth
1 1/2 cups sliced mushrooms
3 tablespoons butter
3 cups cooked chicken, chopped
2 carrot, finely chopped
2 stalks celery, finely chopped
2 potatoes, peeled and cubed

Directions

In a large bowl, combine 2 cups flour and 1 teaspoon salt. Cut in lard until mixture resembles coarse crumbs. Stir in water until mixture forms a ball. Divide dough in half and shape into balls. Wrap in plastic and refrigerate for 4 hours or overnight. Roll one ball out to fit a 9 inch pie plate. Place bottom crust in pie plate. Roll out top crust and set aside.
Preheat oven to 400 degrees F (200 degrees C.)
In a large saucepan, melt 1/2 cup butter. Blend in flour, salt, pepper and onion. Gradually stir in chicken broth. Cook, stirring constantly until smooth and thickened. In a separate pan, saute mushrooms in 3 tablespoons of butter, then stir into saucepan. Stir in chicken, carrot, celery and potatoes. Mix well and pour into bottom pie crust. Cover with top crust, seal edges, and cut away excess dough. Make several small slits in the top to allow steam to escape.
Bake in the preheated oven for 30 minutes, or until pastry is golden brown, and filling is bubbly.