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Prep Time: 25 Minutes Cook Time: 15 Minutes |
Ready In: 40 Minutes Servings: 2 |
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Another recipe that I acquired from a Chinese cooking class that I attended. One of our favorites. Ingredients:
1 large boneless skinless chicken breast, cut into small chunks |
1 tablespoon light soy sauce |
1 tablespoon sherry wine |
1 tablespoon cornstarch |
1 cup peas |
1 medium onion, diced |
3/4 cup celery, diced |
1 red bell pepper, diced |
1/2 cup roasted cashews, to 1 cup (if not roasted, put in 400f oven for 10 minutes) |
1 (4 ounce) can whole mushrooms, reserve liquid |
1 teaspoon light soy sauce |
3 tablespoons oil |
1 garlic clove, crushed |
1 slice gingerroot |
1 tablespoon cornstarch |
1 tablespoon water |
Directions:
1. Mix the cornstarch and water together to make a thickener; set aside.
2. Combine the 1st four ingredients together and let stand for 15 minutes.
3. Prepare the vegetables as directed.
4. Place 1 tablespoon oil in wok and heat.
5. Stir-fry or saute onions, mushrooms and celery; remove from wok.
6. Add a little more oil if necessary and stir-fry the bell pepper and peas; remove from wok.
7. Heat 2 tablespoons oil and brown the garlic and ginger.
8. Add chicken and stir-fry 2 minutes.
9. Add 1/2 cup mushroom liquid and 1 teaspoon soy sauce.
10. Bring to a boil.
11. Add just enough thickener (cornstarch and water) to thicken the sauce.
12. Return all vegetables to wok.
13. Heat through and add cashews.
14. Serves 2 as a main dish and 4 as a side dish.
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