Chinese Chicken With Vegetables
|Whole chicken breast||1 Large|
|Mirin/Sherry wine||2 Tablespoon|
|Soya sauce||3 Tablespoon|
|Sesame oil||3 Tablespoon|
|Water chestnuts||8 Ounce, drained and thinly sliced|
|Zucchini/Broccoli||2 , thinly sliced lengthwise|
|Bamboo shoot||1 , finely chopped|
|Oyster sauce||1 Tablespoon|
|Chicken bouillon cube||1|
|Water||1⁄2 Cup (8 tbs)|
|Roasted unsalted peanuts||1⁄2 Cup (8 tbs)|
Skin, bone, and cut the chicken into bite-sized pieces.
In a mixing bowl combine the mirin, soya sauce and ginger.
Stir in the chicken and marinate for one hour.
Heat two tablespoons of the sesame oil in a preheated wok.
Fry the chicken, stirring, one to two minutes.
Remove from wok onto paper towel.
Add the remaining oil and stir in the water chestnuts, zucchini or broccoli and bamboo shoots.
Stir a few seconds.
Add the chicken, the cornstarch mixture with the vinegar and oyster sauce.
Stir in the bouillon cube dissolved in the water.
Add the peanuts, stirring well, and heat through.
Transfer to a serving platter.
Serve hot with plain rice.