Celebrity Chef: Lucy's Chicken and Vegetable Oriental

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Conditions at Tallahassee Regional Airport, FL

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Ingredients

Chicken breast meat (12oz. -16oz.)

Vegetables of choice (1/2 head nappa cabbage or substitute bok choy, snow peas etc.)

2 teaspoons salt

1/2 tablespoon cooking wine

1/2 teaspoon cornstarch, mixed to a slurry with 1 tablespoon of water

1 egg white

2 tablespoons salad oil or olive oil (cold)

1 slice (dash) ginger root

1/2 cup chicken stock (water can also be used)

Dash of pepper

Method

1. Slice chicken and sprinkle with salt.

2. Mix cooking wine, egg white, cornstarch and pepper together to make a marinade.

3. Coat chicken with the marinade and set aside for 10 minutes.

4. In skillet heat 1 tablespoon of oil and ginger, add marinated chicken and cook until done.

5. Remove from skillet. Add 1 tablespoon of oil and 1 teaspoon of salt.

6. Add vegetables and sauté.

7. Add 1/2 cup of chicken stock (or water.)

8. When vegetable is ready, stir in chicken.

Feeds four. Serve over rice or noodles.

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