Chinese Chicken & Vegetable Stir-Fry
Source of Recipe
Myself
List of Ingredients
2 lrg. Chicken Breasts
1 egg white
1 t. salt
1 t. cornstarch
1 t. soysauce
6 oz. Pea Pods, fresh
2 T. peanut or sesame oil
2 cloves garlic, finely chopped
1 t. finely chopped ginger root
6 stalks celery, sliced diagonally into 1/4" slices (3 cups)
2 C. sliced fresh mushrooms (I use several different kinds)
1 can water chestnuts, drained and sliced
2 T. peanut or sesame oil
3/4 C. water
1 t. instant chicken boullion
1/2 t. sugar
1/4 C. cold water
2 T. cornstarch
1 t. soysauceRecipe
Cut chicken into strips (across grain). Toss chicken with egg white, salt, 1 t. cornstarch, and 1 t. soysauce in a bowl (glass or plastic) Cover and refridgerate 30 minutes.
Remove strings from the pea pods. Heat 2 T. oil in wok until hot. Cook and stir garlic and ginger root in oil over medium heat until light brown. Add pea pods and celery; stir fry 1 minute. Add mushrooms, water chestnuts and stir fry another minute. Remove all vegs. with slotted spoon and set aside.
Heat the other 2 T. oil in wok til hot. Add the chicken and stir fry over high heat until chicken turns white, about 2-3 minutes. Stir in 3/4 c. water, the boullion, and sugar.
Heat to boiling; reduce heat. Cover and simmer about 2 minutes, stirring occasionally.
Mix 1/4 C. water and 2 T. cornstarch; stir into chicken mixture. Heat to boiling, stirring constantly. Boil and stir for about a minute. Add the vegetables and 1 t. soy sauce. Cook untill hot. Makes 6 servings
Serve with additional soy sauce.
***You can also serve this over rice***
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