Chinese Emerald Chicken
| Yield: | 6 Servings |
| Categories: | Poultry |
| 2 | tb | Vegetable oil |
| 1 | lb | Boneless, skinless chicken breasts, cut into chunks |
| 1 | tb | Finely chopped fresh ginger root |
| 1 | Onion, sliced | |
| 1 | Green pepper, seeded and diced | |
| 1/2 | lb | Broccoli, cut into 1 inch chunks |
| 2 | Ribs celery, sliced | |
| 4 | oz | Snow peas |
| Salt and freshly ground pepper | ||
| 1/2 | c | Chicken stock |
| 2 | tb | Soy sauce |
| 1 | tb | Rice wine |
| 1 | tb | Cornstarch |
| 1/4 | c | Water |
| 1 | tb | Sesame seeds, toasted |
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