| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Eggs, Vegetables, Grains | Chinese | Chicken, Chinese | 1 | Servings |
INGREDIENTS
| 1 | lb | Chicken breasts |
| 4 | ts | Cornstarch; divided |
| 1 | Clove garlic; minced fine | |
| 1 | ts | Sugar |
| 1 | Egg white | |
| 2 | tb | Soy sauce |
| 2 | tb | Vegetable oil |
| 3 | tb | Dry sherry |
| 3/4 | c | Sliced bamboo shoots |
| 1 | ts | Grated peeled fresh gingeroot |
| 1/4 | c | Diced green chilies |
| 2 | tb | Chopped green onion |
| 1/2 | c | Roasted; skinned peanuts |
INSTRUCTIONS
DIRECTIONS Cut chicken into 2- by 1/2-inch strips. Place in a large pie plate. Sprinkle 2 tsp. cornstarch over chicken and mix well to coat chicken. Add egg white and mix again. Heat oil in wok or a 12-inch frying pan. Add chicken and bamboo shoots and stir-fry about 3 minutes (use a wooden spoon or wooden fork). Add chilies and peanuts; stir-fry 2 minutes. Combine all remaining ingredients except green onion with remaining 2 tsp. cornstarch and add to wok or pan. Stir-fry and heat until sauce is thick and smooth and mixture is well blended. Add green onion. Stir-fry 30 seconds to warm onions. Serve immediately. (66 min left), (H)elp, More? Converted by MMCONV vers. 1.10 Posted to MC-Recipe Digest V1 #264 Date: Mon, 28 Oct 1996 21:36:31 +0800 (HKT) From: Sweeney <sweeney@asiaonline.net>
A Message from our Provider:
“People disappoint. God doesn’t.”