| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains | 1 | Servings | ||
INGREDIENTS
| 4 | Filleted chicken breasts | |
| halved and cut in chunks | ||
| 2 | Green pepper | |
| 1 | Sweet red pepper | |
| 2 | Onions | |
| 10 | Fresh mushrooms | |
| 6 | Water chestnuts, I use | |
| more sliced | ||
| 1 | Green onion, chopped | |
| 1 | Bamboo shoots | |
| 3 | Cloves garlic | |
| 2 | Ginger root | |
| 1 | T | Sherry |
| 2 | T | Soy sauce, lite |
| 1/2 | t | Sugar |
| 1/4 | t | Salt |
| 1/8 | t | Pepper |
| 1 | t | Sesame oil1 1/2 tbsp. |
| cornstarch dissolved in: | ||
| 1 | c | Chicken broth |
| 1/4 | c | Oil |
INSTRUCTIONS
From: HallieByrd <HallieByrd@aol.com> Rinse chicken, pat dry, cut in chunks. Wash green and red peppers. Cut into cubes. Cut onions into wedges. Cross cut. Wash and quarter mushrooms, if large. Pare ginger root. Combine seasoning ingredients. Mix well with whisk. Dissolve cornstarch in 3 tablespoons broth. Mix in rest. Heat oil to high, swirl around to coat wok. Add green onion, garlic and ginger root; turn to brown in oil to "season" it. (Discard onion, etc.) Add chunks of chicken, stir fry. Remove when "white." Remove and drain oil into wok. Stir fry other ingredients. Add chicken. Mix well. Immediately add the seasonings to "cornstarch broth." Stir until thickened. Serve over hot rice with wonton soup, if desired. I do all preparation ahead of time. Actual cooking time is about 20 minutes. Enjoy! Posted to recipelu-digest by jeryder@juno.com on Mar 10, 1998
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Nutrition (calculated from recipe ingredients)
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Calories: 860
Calories From Fat: 521
Total Fat: 59g
Cholesterol: 0mg
Sodium: 1377.1mg
Potassium: 2485.2mg
Carbohydrates: 66.5g
Fiber: 18g
Sugar: 34.5g
Protein: 25.4g