Chinese Emerald Chicken Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
2 tbsp: Vegetable oil,
1 lbs: Boneless, skinless chicken breasts, cut into chunks
1 tbsp: Finely chopped fresh ginger root,
1: Onion, sliced
1: Green pepper, seeded and diced
1/2 lbs: Broccoli, cut into 1 inch chunks
2 Ribs: celery, sliced
4 ounce: Snow peas,
Salt and freshly ground pepper,
1/2 cup: Chicken stock,
2 tbsp: Soy sauce,
1 tbsp: Rice wine,
1 tbsp: Cornstarch,
1/4 cup: Water,
1 tbsp: Sesame seeds, toasted
Directions:
Heat the oil in a wok.
Dry the chicken pieces well and add to the wok with the ginger. Stir
and cook until the chicken whitens.
Stir in the onion and cook for a few minutes. Add the remaining
vegetables and cook for a few minutes longer. Season with salt and
pepper.
Add the stock, soy sauce and wine. Cover and cook until the liquid
comes to a boil. Cook for 2 minutes. Reduce the heat and cook gently
for 2 to 3 minutes.
Combine the cornstarch with the water and stir until smooth. Increase
the heat. Mix the vegetables and cook until just thickened. Sprinkle
with sesame seeds. Yield: 6 Typed in MMFormat by cjhartlin@msn.com
Source: Cooking with Bonnie Stern
Source from luhu.jp
Dry the chicken pieces well and add to the wok with the ginger. Stir
and cook until the chicken whitens.
Stir in the onion and cook for a few minutes. Add the remaining
vegetables and cook for a few minutes longer. Season with salt and
pepper.
Add the stock, soy sauce and wine. Cover and cook until the liquid
comes to a boil. Cook for 2 minutes. Reduce the heat and cook gently
for 2 to 3 minutes.
Combine the cornstarch with the water and stir until smooth. Increase
the heat. Mix the vegetables and cook until just thickened. Sprinkle
with sesame seeds. Yield: 6 Typed in MMFormat by cjhartlin@msn.com
Source: Cooking with Bonnie Stern
Source from luhu.jp
Tags
Poultry