9 Servings
1 can (8 oz.) sliced water chestnuts drained
1/4 lb boned, skinned chicken breast ground
1/2 cup chopped green onions
2 teaspoon soy sauce
1 teaspoon flour
1 teaspoon Chinese hot mustard
1/2 cup julienned carrot strips
4 can (14 oz.) chicken broth
1 teaspoon garlic powder
1/4 cup dry sherry
1 pkg. frozen Chinese pea pods
Mince half of the water chestnuts and combine with chicken, 2 tsp onions, soy sauce, mustard and flour. Reserve remaining water chestnuts and onions. In a large saucepan mix broth, sherry and garlic powder; boil. Drop chicken mixture by teaspoonfuls into broth. Add carrots and simmer 3 to 4 min. until meatballs are cooked. Add remaining water chestnuts, green onions and pea pods. Heat through and serve immediately.