Title: Ginger-Sesame-Chicken Stir-Fry
Categories: Main dish, Poultry
Yield: 6 Servings

1 pk (1.61-ounce) brown gravy mix
-1 3/4 cups water, divided
1 tb Honey
4 Skinned and boned chicken
-breast halves, cut into
-strips
2 tb Vegetable oil, divided
2 Garlic cloves, pressed
2 ts Grated fresh ginger
2 Green onions, cut into thin
-strips
2 Celery stalks, cut into thin
-strips
2 Carrots, cut into thin
-strips
1 c Sliced fresh mushrooms
1 pk (6-ounce) frozen snow pea
-pods, thawed (optional)
1/4 c Dry sherry or chicken broth
12 oz Penne pasta, cooked
2 tb Sesame seeds, toasted

Whisk together gravy mix, 1/2 cup water, and honey until smooth; set aside.
Stir-fry chicken strips in 1 tablespoon hot oil in a large skillet 3 to 5
minutes or until done. Remove from skillet, and keep warm. Stir-fry garlic
and ginger in remaining 1 tablespoon oil in skillet 1 minute. Add green
onions, celery, and carrot, and stir-fry 2 minutes. Add mushrooms, and
stir-fry 2 minutes or until vegetables are crisp-tender. Stir in chicken.
Pour remaining 1-1/4 cups water and sherry over chicken mixture. Bring to a
boil, stirring often. Add gravy mixture; cook, stirring constantly, until
mixture boils and thickens. Serve over pasta, and sprinkle with sesame
seeds.
Posted to MM-Recipes Digest by Julie Bertholf on
Apr 05, 1998