| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
|
|
1 |
Servings |
INGREDIENTS
| 4 |
|
Filleted chicken breasts; halved and cut in chunks |
| 2 |
md |
Green pepper |
| 1 |
md |
Sweet red pepper |
| 2 |
md |
Onions |
| 10 |
|
Fresh mushrooms |
| 6 |
|
Water chestnuts; (I use more), sliced |
| 1 |
|
Green onion; chopped |
| 1 |
cn |
Bamboo shoots |
| 3 |
|
Cloves garlic |
| 2 |
sl |
Ginger root |
| 1 |
tb |
Sherry |
| 2 |
tb |
Soy sauce; (lite) |
| 1/2 |
ts |
Sugar |
| 1/4 |
ts |
Salt |
| 1/8 |
ts |
Pepper |
| 1 |
ts |
Sesame oil1 1/2 tbsp. cornstarch dissolved in: |
| 1 |
c |
Chicken broth |
| 1/4 |
c |
Oil |
INSTRUCTIONS
SEASONINGS
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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