Steamed Chicken With Chinese Vegetables
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains | Chinese | Chicken, Chinese | 2 | Servings |
INGREDIENTS
| 5 | T | Dry sherry |
| 2 | T | Light soy sauce |
| 1 | Whole chicken breast, boned | |
| and skinned | ||
| 1/2 | lb | Fresh mushrooms |
| 4 | oz | Canned sliced water |
| chestnuts drained | ||
| 1/4 | lb | Fresh snow peas, strings |
| removed | ||
| 1 | c | Water |
| 2 | T | Oyster sauce |
| 1 | T | Cornstarch |
| 1 1/2 | t | Oriental sesame oil |
| Freshly cooked rice |
INSTRUCTIONS
Cut the chicken into 1/2-inch cubes. Combine 3 tablespoons sherry and 1 tablespoon soy sauce in medium bowl. Add chicken and marinate for 1 hour or overnight. Pour enough water into wok to come just below steaming rack. Bring to a boil. Place chicken on one side of shallow baking dish. Arrange mushrooms alongside chicken and water chestnuts alongside mushrooms. Set dish on rack in wok; cover and steam until chicken and vegetables are tender, about 20 minutes. Place snow peas over vegetables in dish; steam until peas turn bright green, 2 to 3 minutes. Meanwhile, combine remaining sherry and soy sauce with the water, oyster sauce, cornstarch, and sesame oil in medium saucepan over medium heat. Cook and stir until thickened, about 5 minutes. Serve chicken and vegetables over rice. Pass sauce separately. Bon Appetit LIGHT AND EASY SPECIAL From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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Nutrition (calculated from recipe ingredients)
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Calories: 409
Calories From Fat: 60
Total Fat: 6.7g
Cholesterol: 146.2mg
Sodium: 635mg
Potassium: 958.7mg
Carbohydrates: 16.5g
Fiber: 2.7g
Sugar: 4.5g
Protein: 58.8g