Chicken Walnut B1 Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
2 tbsp: Peanut oil,
1 lbs: Boned chicken breast cut into thin strips,
1/2 tsp: Salt,
1/4 cup: Snow peas,
1/4 lbs: Small mushrooms,
2 ounce: Bamboo shoots,
2 cup: Chicken broth,
1 tbsp: Soy sauce,
1/2 tsp: Sugar,
1 1/4 cup: Roasted walnuts, coarsley chopped
1 1/2 tsp: Cornstarch,
1 tsp: Water,
Directions:
Preheat a wok or frying pan and add the oil. Swirl the oil over the
bottom of the pan. Add the chicken strips and salt and stir-fry for 2
to 3 minutes. Add the snow peas, mushrooms, bamboo shoots, and
chicken broth. Stir quickly and cook for 2 minutes. Add the soy
sauce, sugar, and walnuts. Stir well and add the cornstarch mixed
with water. Cook just until slightly thickened.
Both the Chicken Walnut and the Beef Kwangton should be served
alongside boiled rice. Boil the rice according to your favorite
recipe.
Temperature(s): HOT Effort: AVERAGE Time: 00:30 Source: IMPERIAL
PALACE Comments: CHINATOWN, SAN FRANCISCO Comments: WINE: GRGICH
HILLS CHARDONNAY 81
Source from luhu.jp
bottom of the pan. Add the chicken strips and salt and stir-fry for 2
to 3 minutes. Add the snow peas, mushrooms, bamboo shoots, and
chicken broth. Stir quickly and cook for 2 minutes. Add the soy
sauce, sugar, and walnuts. Stir well and add the cornstarch mixed
with water. Cook just until slightly thickened.
Both the Chicken Walnut and the Beef Kwangton should be served
alongside boiled rice. Boil the rice according to your favorite
recipe.
Temperature(s): HOT Effort: AVERAGE Time: 00:30 Source: IMPERIAL
PALACE Comments: CHINATOWN, SAN FRANCISCO Comments: WINE: GRGICH
HILLS CHARDONNAY 81
Source from luhu.jp