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Ingredients
2 tsp peanut or vegetable oil
2 chicken cutlets (3 ounces each)
1 cup each thoroughly washed sliced leeks (white portion only)
and shiitake or white mushroom
½ cup each red bell pepper strips (3 x ½ inch) and Chinese pea pods
(snow peas), stem ends and strings removed
1 medium mild chili pepper, seeded and minced
2 garlic cloves, sliced
1 tsp grated pared gingerroot
½ cup water
1 tbsp reduced-sodium soy sauce
1 packet instant chicken broth and seasoning mix
1 tsp cornstarch
1/8 tsp powdered mustard
4 drops hot sauce
Method
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In 9-inch nonstick skillet heat oil; add chicken and cook over high
heat, turning once, until browned on both sides and cooked through,
about 2 minutes each side.
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Transfer chicken to a plate and set aside.
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In same skillet combine leeks, mushrooms, bell pepper, pea pods, chili
pepper, garlic and gingerroot and cook over medium heat, stirring
quickly and frequently until tender-crisp, about 5 minutes.
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In 1-cup liquid measure combine, water, soy sauce, broth mix,
cornstarch, mustard and hot sauce and stir to dissolve cornstarch; add
to vegetables in skillet and cook, stirring constantly, until mixture
comes to a boil.
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Reduce heat to low, return chicken to skillet and turn
to coat with sauce.
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Cover and let simmer until chicken is heated
through and flavors blend, about 3 minutes.
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MAKES 2 SERVINGS.
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