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Kung Bow Chicken

Flavors.of.Asia's picture
  Dried mushrooms 1⁄2 Cup (8 tbs)
  Whole chicken breast 1 Large, skinned, split and boned
  Cornstarch 1 Teaspoon
  Soy sauce 3 Tablespoon
  Cooking oil 1 Tablespoon
  Garlic 1 Clove (5 gm), minced
  Green pepper 1 Large, cut into 1/2-inch pieces
  Bamboo shoots 1⁄2 Cup (8 tbs), cut in half lengthwise
  Chopped peanuts 2 Tablespoon
  Crushed red pepper 1⁄4 Teaspoon

Soak mushrooms in enough warm water to cover for 30 minutes; squeeze to drain well.
Chop mushrooms, discarding stems.
Cut chicken into bite-size pieces.
Blend 1 tablespoon cold water into cornstarch; stir in soy sauce.
Set aside.
Preheat a wok or large skillet over high heat; add cooking oil.
Stir-fry garlic in hot oil 30 seconds.
Add green pepper, bamboo shoots, peanuts, red pepper, and mushrooms.
Stir-fry 2 minutes.
Remove from wok.
Add chicken; stir-fry 2 minutes.
Stir soy mixture; stir into chicken.
Cook and stir till thickened and bubbly.
Add green pepper, bamboo shoots, peanuts, red pepper, and mushrooms; cover and cook 1 minute.

Recipe Summary

Stir Fried

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