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Ingredients Jump to Instructions ↓

  1. 1 pound boneless skinless chicken breasts, cut into 1-inch-wide strips

  2. 4 teaspoons soy sauce

  3. 1/2 cup dry Sherry

  4. 2 teaspoons cornstarch

  5. 2 tablespoons peanut oil

  6. 6 ounces snow peas

  7. 4 garlic cloves, minced

  8. 1 teaspoon chili paste with garlic

  9. 1 8-ounce can sliced bamboo shoots, drained

  10. 1 8-ounce can water chestnuts, drained

  11. 1/4 cup canned chicken broth

  12. 2 tablespoons sesame seeds, toasted

  13. 3 green onions, sliced

  14. 1 teaspoon oriental sesame oil

  15. Steamed rice

  16. Additional soy sauce

Instructions Jump to Ingredients ↑

  1. Place first 4 ingredients in bowl and stir. Let marinate 15 minutes.

  2. Heat oil in wok or heavy large skillet over medium-high heat. Add snow peas, garlic and chili paste and stir-fry 30 seconds. Add chicken with marinade and stir-fry 3 minutes. Add bamboo shoots and water chestnuts and stir-fry until chicken is almost cooked through, about 2 minutes. Mix in broth. Add sesame seeds and green onions; stir-fry 30 seconds. Add sesame oil and toss to coat. Serve with rice, passing soy sauce separately.

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