Chicken With Peking Sauce
|Chicken breasts||1 Pound, skinned, boned, and cut in bite-size pieces|
|Salad oil||3 1⁄2 Tablespoon|
|Cooking sauce||1 Cup (16 tbs)|
|Garlic||1 Clove (5 gm), minced|
|Minced ginger||1 Teaspoon|
|Water chestnuts||1⁄2 Cup (8 tbs), cut in quarter|
|Bamboo shoots||1⁄3 Cup (5.33 tbs), cut in 1/2 inch squares|
|Green onions||3 , thinly sliced|
In a bowl, combine cornstarch, soy, and sherry.
Add chicken and stir to coat, then stir in 1 1/2 teaspoons of the oil and let stand for 15 minutes to marinate.
Cut each zucchini lengthwise in 4 slices, then cut in 1/2-inch pieces.
Prepare cooking sauce and set aside.
Heat a wok or wide frying pan over high heat.
When pan is hot, add 2 tablespoons of the oil.
When oil begins to heat, add garlic and ginger.
Stir once, then add chicken and stir-fry until chicken is opaque
Remove chicken from pan.
Add the remaining 1 tablespoon oil to pan.
When oil is hot, add zucchini and stir-fry fori minute, adding a few drops water if pan appears dry.
Add water chestnuts, bamboo shoots, and onion.
Stir-fry for 30 seconds.
Return chicken to pan.
Stir cooking sauce, pour into pan, and cook, stirring, until sauce bubbles and thickens.