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  Chicken breasts 2
  Salad oil 3 Tablespoon
  Sliced celery 1 Cup (16 tbs)
  Garlic 1⁄2 Clove (2.5 gm), minced
  Chicken bouillon cubes/2 envelopes instant chicken broth 2
  Water 1 1⁄2 Cup (24 tbs)
  Soy sauce 1 Tablespoon
  Crystallized ginger 1 Tablespoon, chopped
  Frozen chinese pea pods 8 Ounce (1 Package)
  Cornstarch 2 Tablespoon
  Toasted slivered almonds 1⁄4 Cup (4 tbs) (From A 5 Ounce Can)
  Hot cooked rice 3 Cup (48 tbs)

1. Pull skin from chicken breasts; halve the breasts and cut meat in one piece from bones, then slice meat into long thin strips.
2. Heat salad oil in a large frying pan; add chicken and saute, stirring constantly, 5 minutes. Stir in celery and garlic; saute 3 minutes more, or until meat is almost tender.
3. Stir in chicken broth or bouillon cubes, water, soy sauce and ginger; heat to boiling, crushing cubes, if using, with a spoon; add pea pods; cover. Simmer 5 minutes.
4. Smooth cornstarch with a little water to a paste in a cup; stir into chicken mixture. Cook, stirring constantly, until mixture thickens and boils 3 minutes.
5. Spoon into a serving dish; sprinkle with almonds.

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