|
Never miss another recipe... Sign up for our free monthly newsletter today!
Subscribing will not result in more spam! I guarantee it! NEWSLETTER
• Current Issue• Newsletter Archive • Sign Up Now 
Cook'n with Betty Crocker 
Cook'n with Pillsbury 
Cook'n with a Taste of Home 
Cook'n in Italy 
Cook'n in Mexico |
      |
|
 |
Celery Chicken |
|
Serves: 6 Print this RecipeHave Ready: 1 cup white rice raw 1 chicken breast boned and skinned* 2 tablespoons vegetable oil 2 cups celery thickly sliced 1/2 cup green onions sliced 1 tablespoon cornstarch 2/3 cup water 1 teaspoon chicken bouillon instant 3 tablespoons soy sauce 1/4 teaspoon salt 2 or 3 black pepper grinds of freshly ground 1 tablespoon parsley finely chopped fresh You'll Need: 1-quart saucepan with lid Measuring cups Cutting board Sharp knife Heavy 10-inch skillet Measuring spoons Wooden spoon 2 small mixing bowls In a 1-quart saucepan with a lid, prepare the rice according to package instructions. (If instant rice is being used, wait and start to cook it just before you add the celery and onions to the skillet.) While the rice is cooking, cut the chicken into thin strips on a cutting board with a sharp knife. Put 1 tablespoon of vegetable oil in a heavy 10-inch skillet and heat it until it is very hot. Stir in the chicken strips and continue to stir with a wooden spoon, turning them over until the meat becomes white. Take the skillet off the heat and place the chicken into a small bowl. Return the skillet to the heat. Add the remaining tablespoon of oil and heat. Add the celery and onions, stirring constantly for 3 minutes. In another small bowl mix cornstarch, water, chicken bouillon, soy sauce, salt, and pepper. Pour this over the celery mixture in the skillet. Stir until the sauce thickens. Add the prepared chicken and stir it for another minute or two. Serve the chicken over hot rice and sprinkle with parsley. * You can buy chicken breasts that are already boned and skinned or else ask a grown up to do it for you. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
Tacos Sweet & Sour Pork Oven-Fried Chicken Celery Chicken Chicken Doorma Chicken Paprika Italian Pizza Nut-Filled Grecian Meatballs Pyrenees Potato Pie Quiche de France Rolled Fillets Of Sole With Dill Stuffing Toad-In-A-Hole |
|
|
Affiliate Program | Privacy Policy | Other Resources | Contact Us
© 2008 DVO Enterprises, Inc. All rights reserved. Sales: 1-888-462-6656 |
