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Velvet Chicken And Vegetables

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  Cornstarch 2 Tablespoon
  Soy sauce 1 Tablespoon
  Egg white 1
  Skinless boneless chicken breast 1 1⁄4 Pound
  Water 2 Cup (32 tbs)
  Instant chicken broth and seasoning mix 2
  Vegetable oil 1 Tablespoon
  Sesame oil 1 Teaspoon
  Thinly sliced red bell pepper 1⁄2 Cup (8 tbs)
  Thinly sliced green bell pepper 1⁄2 Cup (8 tbs)
  Garlic 2 Clove (10 gm)
  Minced ginger 1 Teaspoon
  Broccoli florets 1 Cup (16 tbs)
  Canned straw mushrooms 1 Cup (16 tbs)
  Cooked long grain rice 2 Cup (32 tbs)
  Unsalted cashew nuts 1 Ounce

In medium bowl combine cornstarch, soy sauce, and egg white, mixing well; add chicken and toss to coat evenly.
Refrigerate, uncovered, for 30 minutes so that coating will adhere to chicken.
In 9-inch skillet combine water and broth mix and bring to a boil; gradually add chicken, stirring gently to separate chicken pieces.
Return mixture to a boil; remove from heat and drain chicken, reserving 1 cup broth.
Set aside chicken and broth.
In same skillet combine oils and heat; add peppers, garlic, and ginger and saute over medium-low heat until peppers are tender, about 5 minutes.
Add broccoli, mushrooms, chicken, and reserved broth to skillet and cook, stirring occasionally, until ingredients are thoroughly heated and mixture is slightly thickened; serve over rice and top with cashews.

Recipe Summary

Difficulty Level: 
Side Dish

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Velvet Chicken And Vegetables Recipe