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Prep Time: 25 Minutes Cook Time: 20 Minutes |
Ready In: 45 Minutes Servings: 5 |
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This is truly a royal dish! I noticed there is another recipe with this name but my is different enough to warrant this posting. This is my version on my favorite take-out. Ingredients:
4 boneless skinless chicken breasts |
1/4 lb large white mushroom, quartered |
1/2 cup celery, thinly sliced |
1/2 cup green peas, frozen, thawed |
1/2 cup cooked lean ham, diced |
8 ounces vermicelli, cooked |
1/2 cup sodium-free chicken broth |
1 tablespoon canola oil |
2 garlic cloves, crushed |
1 inch gingerroot, crushed |
1/2 cup dry white wine |
1 tablespoon light soy sauce |
1 teaspoon cornstarch (or arrowroot) |
2 tablespoons water |
Directions:
1. Cut chicken into 3/4 inch pieces, set aside.
2. Pour oil into a COLD wok or skillet; add garlic and ginger. Place over low heat until garlic turns brown, 3-4 minutes. Remove and discard garlic and ginger.
3. Increase heat to high. When oil is sizzling, add chicken pieces. Stir-fry until chicken turns white and becomes firm.
4. Reduce heat to medium-low.
5. Add wine. Simmer until wine evaporates, stirring often.
6. Add mushrooms and celery and cook 1 minute.
7. Add peas, ham, soy sauce, and broth.
8. Stir together until hot throughtout.
9. In small bowl combine cornstarch and water. Stir into chicken mixture.
10. Cook, stirring, until liquid thicken.
11. Serve over vermicelli.
12. Now you have a dish fit for a Queen - oh, I mean - AN EMPRESS!
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