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Oriental Chicken

Chef.Morimoto's picture
Ingredients
  Almonds 4 Ounce
  Peanut oil/Vegetable oil 3 Tablespoon
  Chopped onion 3⁄4 Cup (12 tbs)
  Chicken breasts 4
  Sliced bamboo shoots 2 Can (20 oz)
  Water chestnuts 1 Can (10 oz)
  Cucumber 1
  Chicken stock 1⁄2 Cup (8 tbs)
  Sherry 2 Teaspoon
  Ground ginger 1⁄4 Teaspoon
  Soy sauce 1 Teaspoon
  Cornstarch 1⁄2 Teaspoon
  Cold water 1 Tablespoon
  Salt To Taste
  Ground pepper To Taste
Directions

Brown almonds in 400°F oven for about 10 minutes.
Watch closely.
Pour oil into large frying pan or wok; heat to medium-high heat.
Add onion; cook it until limp.
Remove onion from pan (or push up the side, if using wok).
Add chicken; toss gently for about 1 minute.
Add bamboo shoots and water chestnuts; toss gently for 1 minute.
Add cucumber; cook for 1 minute.
Combine chicken stock, sherry, ginger, and soy sauce.
Add to pan; cook for 1 minute.
Combine cornstarch and water in a small dish.
Stir slowly into hot mixture.
Season with salt and pepper; cook until liquid is thickened.
While it is cooking, return onions to mixture.
Serve chicken with rice and the browned almonds.

Recipe Summary

Cuisine: 
Japanese
Course: 
Main Dish
Ingredient: 
Chicken
Servings: 
4

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