Cakes & Frosting Recipes
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Side Dish Recipes
4 large chicken breasts, boned, skinned
Pound chicken breasts between waxed paper to ¼ inch thickness. Sprinkle with salt and pepper. Cut into ½ x 1 inch strips. Roll strips in cornstarch. Fry in hot oil until crisp and brown; drain. Stir fry vegetables until tender-crisp and colors intensify. Combine 1/3 cup water with soy sauce and broth in bowl. Stir into vegetables. Add chicken. Cook until sauce thickens, stirring constantly. Serve immediately over steamed rice.
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