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Stir Fried Chicken And Vegetables

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Ingredients
  Whole chicken breasts 2 Large
  Egg white 1
  Salt 1 Teaspoon
  Cornstarch 1 Teaspoon
  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
  Sugar 1⁄2 Teaspoon
  Cold water 1⁄4 Cup (4 tbs)
  Cornstarch 2 Tablespoon
Directions

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; .
reduce heat.
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.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Asian
Course: 
Main Dish
Method: 
Boiled
Ingredient: 
Chicken

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