Chicken With String Beans |
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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 4 |
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Yet another recipe from Diana Liu's 1965 cookbook given to me by my Dad that year. We cooked nearly every recipe and had a great time! Ingredients:
1 whole boneless skinless chicken breast, shredded |
1 tablespoon sherry wine |
1 egg white |
2 teaspoons salt |
1/2 teaspoon pepper (i use white pepper) |
1 teaspoon cornstarch |
5 tablespoons oil |
1 teaspoon msg |
1/2 lb fresh string bean, french cut (can use 10 oz. frozen beans) |
1/4 cup water |
Directions:
1. Mix cornstarch, egg white, sherry, 1 teaspoons salt, pepper and shredded chicken. Heat 2 tablespoons oil in a pan until hot. Add beans; stir-fry with 1 teaspoons salt and msg for 2 minutes. Add water and cook 3 minutes more; remove from pan; set aside. Heat 3 tablespoons oil in the pan until hot. Stir-fry chicken for 3 minutes. Add string beans and stir-fry for 2 more minutes. Serve hot. This is good with steamed rice.
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