Title: Basic stir-fried chicken #1
 Categories: Poultry
      Yield: 4 Servings
 
      1    Chicken breast
      2 sl Fresh ginger root
      1    Scallion stalk
      1 tb Cornstarch
      1 tb Sherry
      2 tb Water
    1/2 ts Salt
      1 lb Vegetables
  1 1/2 tb Oil
  1 1/2 tb Oil
      1 tb Soy sauce
      1 pn Sugar
    1/2 c  Stock
 
  1. Skin and bone chicken; then slice thin.
  
  2. Mince ginger root and scallion, then combine with cornstarch,
  sherry, water and salt. Add to chicken and toss to coat. Let stand 15
  minutes, turning occasionally.
  
  3. Meanwhile slice vegetables.
  
  4. Heat oil. Add chicken and stir-fry until it begins to brown (2-3
  minutes). Remove from pan.
  
  5. Heat remaining oil; add vegetables and stir-fry to coat with oil
  (1-2 minutes). Sprinkle with soy sauce and sugar.
  
  6. Stir in stock, and heat quickly. Then simmer, covered, until
  vegetables are nearly done. Return chicken; stir in to reheat and
  blend flavors (about
      1/2    minute).  Serve at once.
  
  NOTE: Any vegetable can be used (see "Cooking Instructions for
  Vegetables" for details on cooking time).  For suggested
  combinations, see "Stir-Fried Chicken Vegetable Combos". VARIATIONS:
  
  1. Dice the chicken and vegetables or cut in strips.
  
  2. For the ingredients in step 2, substitute either of the following
  mixtures:
  
   a. 1 tablespoon each of cornstarch, soy sauce and sherry
  
   b. 1 tablespoon soy sauce, 1 tablespoon oil, 1 teaspoon cornstarch,
  1/2 teaspoon salt, 1 dash of pepper and 1 garlic clove, minced
  
  3. In step 6, add with the stock 1/2 teaspoon sugar, 1/4 teaspoon
  salt and
        2    teaspoons soy sauce.
  
  SEE "STIR-FRIED CHICKEN
  
  VEGETABLE COMBOS" FOR SUGGESTED
  
  VEGETABLE COMBINATIONS
  
  From , ISBN 0-517-65870-4.