Stir Fried Chicken And Vegetables
|Whole chicken breasts||2 Large|
|Soy sauce||1 Teaspoon|
|Pea pods/1 package (6 ounces) frozen pea pods, partially thawed||6 Ounce|
|Vegetable oil||2 Tablespoon|
|Garlic||2 Clove (10 gm), finely chopped|
|Finely chopped ginger||1 Teaspoon|
|Celery stalks||6 Medium, cut diagonally into 1/4 inch slices|
|Sliced mushrooms||2 Cup (32 tbs)|
|Canned water chestnuts||8 1⁄2 Ounce, drained and sliced (1 Can)|
|Canned sliced bamboo shoots||8 1⁄2 Ounce, drained (1 Can)|
|Water||3⁄4 Cup (12 tbs)|
|Instant chicken bouillon||1 Teaspoon|
|Cold water||1⁄4 Cup (4 tbs)|
Remove bones and skin from chicken breasts.
Cut chicken across grain into strips, 1 1/2 x 1/4 inch.
Toss chicken, egg white, salt, 1 teaspoon cornstarch and 1 tea spoon soy sauce in glass or • plastic bowl.
Cover and refrigerate 30 minutes.
Remove strings from pea pods.
Heat 2 table spoons oil in wok or 12-inch skillet until hot Cook and stir garlic and ginger root in oil over medhim heat until light brown.
Add pea pods and celery; stir fry for 1 minute Add mushrooms water chestnuts and bamboo shoots; stir-fry for 1 minute.
Remove vegetables with slotted spoon.
Heat 2 tablespoons oil in wok until hot.
Add chicken; stir-fry over high heat until chicken turns white, about 2 minutes.
Stir in 3/4 cup water, the bouillon and sugar.
Heat to boiling; .
Cover and simmer for 2 minutes, stirring occasionally.
Mix 1/4 cup water and 2 tablespoons cornstarch; stir into chicken mixture.
Heat to boiling, stirring constantly.
Boil and stir for 1 minute.
Add vegetables and 1 teaspoon soy sauce.
Cook and stir until hot, 1 to 2 minutes.