Chicken Bits Oriental
|Vegetable oil||2 Tablespoon|
|Chicken breasts||2 , boned and cubed|
|Chicken bouillon||1⁄4 Cup (4 tbs)|
|Soy sauce||1 Tablespoon|
|Water chestnuts||1⁄2 Cup (8 tbs), drained and sliced thin|
|Bamboo shoots||1⁄4 Cup (4 tbs), sliced|
|Pineapple chunks||1⁄2 Cup (8 tbs), drained|
|Frozen peas||1 Cup (16 tbs)|
|Reserved pineapple liquid||3 Tablespoon|
|Hoisin sauce||2 Tablespoon|
|Scallion||1 Tablespoon, minced|
Heat vegetable oil in a wok.
Add chicken cubes and saute over high heat until evenly browned.
Add the chicken bouillon, sherry, soy sauce, ginger, water chestnuts, bamboo, shoots, pineapple chunks, and peas.
Stir to mix well, then cook over medium heat, stirring constantly, for 2 minutes.
Mix the pineapple liquid and cornstarch together well.
Add to the chicken mixture.
Add the hoisin sauce, mix,all well, and cook, stirring constantly, until sauce thick ens.
Sprinkle on the scallions before serving.