Chinese Chicken With Rice
|Boneless chicken breasts||3|
|Bamboo shoots||1⁄2 Can (5 oz)|
|Celery stalks||1 Small|
|Sweet red pepper||1 Small|
|Vegetable oil||4 Tablespoon|
|Dry sherry||1⁄4 Cup (4 tbs)|
|Soy sauce||2 Tablespoon|
|Chicken broth||1 Cup (16 tbs)|
|Precooked rice||2 Cup (32 tbs)|
Pull skin from chicken breasts, slice meat thin.
Trim mushrooms and slice.
Drain bamboo shoots and slice, if needed, trim green onions and celery; slice both thin.
Halve red pepper, seed, and dice (If using pimientos, drain and cut into strips.)
Saute chicken quickly in vegetable oil in a large frying pan for 3 minutes, or until chicken turns white.
Stir in mushrooms, bamboo shoots, green onions, celery, and red pepper; saute for 2 minutes.
Stir in sherry and soy sauce; cover.
Cook for 2 minutes, or until vegetables are crisply tender.
Blend cornstarch into chicken broth until smooth in a small bowl; stir into frying pan.
Cook, stirring constantly, until sauce thickens and boils for 3 minutes.
While chicken mixture cooks, prepare rice with boiling water and salt, following label directions.
Spoon around edge on a large serving platter; spoon chicken mixture on top.
Garnish with a half mushroom and serve with additional soy sauce, if you wish.