Ingredients Jump to Instructions ↓

  1. 2 tsp. cornstarch

  2. 1 pound skinless, boneless chicken breasts

  3. 2 tbsp. peanut oil One

  4. 1/2 slice ginger

  5. 1 clove garlic

  6. 1 cup pea pods, fresh or frozen

  7. 1/4 pound mushrooms, sliced One

  8. 8 oz. can bamboo shoots, drained

  9. 1/2 cup chicken broth

  10. 2 tbsp. soy sauce

  11. 1 cup peanuts or cashews

Instructions Jump to Ingredients ↑

  1. Stir the cornstarch into 2 tablespoons of cold water and set aside. Cut the chicken into 1 inch cubes. In a skillet, heat the oil and toss the ginger and garlic for 1 minute to flavor the oil. Add the chicken and stir fry until it is cooked through, 2 to 3 minutes. Remove chicken. Add the pea pods, mushrooms and bamboo shoots and stir-fry for 2 minutes. Add the broth and soy sauce and return the chicken to the skillet. Stir the cornstarch and water again, add to the chicken mixture and cook over high heat until the sauce thickens, about 2 minutes. Add peanuts and serve over white rice. Makes 4 servings.


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