Ingredients Jump to Instructions ↓

  1. -Chicken -

  2. 4 Medium-size dried mushrooms

  3. 2 t Each soy sauce, cornstarch,

  4. -dry sherry and water

  5. -dash of white pepper

  6. 1/2 lb Chicken breasts, skinned,

  7. -boned, and cut in bite-siz

  8. -pieces

  9. 1/2 T Salad oil

  10. 1 sm Clove garlic, minced

  11. 1/2 c Sliced bamboo shoots

  12. 1/4 lb Snow peas, ends and -strings removed

  13. -Cooking sauce -

  14. 1/2 c Water

  15. 1 T Dry sherry

  16. 2 T Oyster sauce

  17. 1/4 t Sugar

  18. 1 t Sesame oil

  19. 1 T Cornstarch

Instructions Jump to Ingredients ↑

  1. Cover mushrooms with warm water, let stand for 30 minutes, then drain. Cut off and discard stems; squeeze mushrooms dry, thinly slice and set aside.

  2. In a bowl, combine soy, cornstarch, sherry, water and pepper. Add chicken and toss to coat, then stir in 1 1/2 t of the oil and let stand for fifteen minutes to marinate.

  3. Prepare cooking sauce - mix together wateaar, sherry, oyster sauce, sugar, sesame oil and cornstarch and set aside.

  4. Place a wok or wide frying pan over high heat. When pan is hot, add 2 T of the oil. When oil begins to heat, add garlic and stir once. Add chicken and stir-fry until chicken is opaque (about 3 minutes). Remove chicken from pan. Add remaining 1 T oil to pan. When oil is hot, add mushrooms and bamboo shoots. Stir-fry for one minutes, adding a few drops water if pan appears dry. Add snow peas and stir-fry for 1 1/2 minutes, adding a few drops more water if pan appearas dry. Return chicken to pan.

  5. Stir cooking sauce, add to pan, and cook, stirrin guntil sauce bubbles and thickens.

  6. Variations: Cashew or Almond Chicken - first toast 1/2 c cashews or blanched almonds in 1 T salad oil over medium-low heat until golden; remove from pan and set aside. Stir in nuts just before serving. —–


Send feedback