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Chicken Breasts With Bean Sprouts

Chinese.wok's picture
  Bean sprouts 8 Ounce
  Cooked chicken 3 Tablespoon (In Strips)
  Peanut oil 2 Tablespoon
  Onion 1 Small, chopped
  Chicken stock 1 Cup (16 tbs)
  Ginger sherry 1 Teaspoon
  Soy sauce 1 Teaspoon
  Cornflour 1 Teaspoon
  Water 1 Tablespoon
  Salt To Taste
  Pepper To Taste

Pick over sprouts, discarding any seeds.
Heat half oil and quickly fry onion in it.
Add 1 teaspoon chicken stock, tiny pinch pepper, good pinch salt and pinch Ve-Tsin and sprouts and cook for 3 minutes, turning sprouts over and over.
Transfer to a heated dish; keep hot.
Wipe out pan.
Add remaining oil; toss and cook the chicken pieces in it at a good heat for 1 minute.
Add 1/4 pint (U.S. 5/8 cup) chicken stock, sherry, seasonings and soy sauce.
Stir in cornflour, blended with the water, and cook for a further 1 1/2 minutes.
Put on bean sprouts.

Recipe Summary

Side Dish

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