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Chinese Chicken With Vegetables

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  Whole chicken breast 1 Large
  Mirin/Sherry wine 2 Tablespoon
  Soya sauce 3 Tablespoon
  Ginger 1 Teaspoon
  Sesame oil 3 Tablespoon
  Water chestnuts 8 Ounce, drained and thinly sliced
  Zucchini/Broccoli 2 , thinly sliced lengthwise
  Bamboo shoot 1 , finely chopped
  Cornstarch 1 Tablespoon
  Vinegar 2 Tablespoon
  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.
Set aside.
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.

Recipe Summary

Side Dish

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Chinese Chicken With Vegetables Recipe