Stir Fry Chicken and Vegetables
|Chicken breasts||1 1⁄3 Pound, split (4 Breasts)|
|Peanut oil/Safflower oil||1 Tablespoon|
|Chicken stock||1⁄2 Cup (8 tbs)|
|Mushrooms||1⁄4 Pound, sliced|
|Bamboo shoots||4 Ounce, thinly sliced (1 Small Can)|
|Pea pods||1⁄4 Pound (Edible)|
|White pepper||1 Dash|
|Soy sauce||2 Teaspoon|
|Sesame oil||3 Drop|
|Cornstarch||1 1⁄2 Teaspoon, dissolved in 1 tablespoon cold water|
Skin chicken and remove meat from bones; slice wafer thin, then cut into 1 1/2 inch squares.
Toss in the cornstarch.
Heat a wok or frying pan, add oil, salt, and chicken and, stirring, cook over high heat 1 minute, or until chicken turns white.
Add stock, mushrooms, bamboo shoots, and pea pods.
Cover pan and cook 1 1/2 minutes.
Add pepper soy sauce, sugar, sesame oil, and cornstarch mixture.
Cook, stirring, until thickened.
Contains 220 calories per serving.