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Ingredients Jump to Instructions ↓

  1. 1 pound chicken breasts -- skinned boneless optional

  2. 1 cup peanut oil

  3. 1/4 teaspoon cornstarch

  4. 3 tablespoons chicken stock

  5. 1/4 cup garlic -- chopped

  6. 1/3 cup sliced water chestnuts

  7. 1/3 cup sliced bamboo shoots -- or cooked carrots

  8. 1/2 teaspoon salt

  9. 1/2 teaspoon sugar

  10. 3 tablespoons soy sauce

  11. 1/2 cup - water

  12. 1 teaspoon sesame oil --marinade--

  13. 1 teaspoon dry sherry

  14. 1/4 teaspoon salt

  15. 1 tablespoon sesame oil

  16. 1 egg white

Instructions Jump to Ingredients ↑

  1. Preparation : Chop chicken breasts into 2 inch square pieces. Mix marinade ingredients in a medium bowl. Add chicken pieces and mix well. Let stand at least 20 minutes. Heat 1 cup oil in a wok over medium heat 1 minute. Add chicken pieces and stir-fry until chicken is almost cooked, 3 to 4 minutes. Remove chicken, draining well over the wok. Set aside. Remove oil from wok except 4 tablespoons. Dissolve cornstarch in chicken stock to make a paste. Set aside. Heat oil in wok over medium heat 1 minute. Add cooked chicken, garlic, water chestnuts and bamboo shoots. Stir-fry about 2 minutes. Add salt, sugar, soy sauce and water. Cover and cook over low heat 10 minutes. Add cornstarch paste. Stir-fry until sauce thickens slightly, about 30 seconds. Stir in 1 teaspoon of sesame oil. Serve hot.

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