Course : Chicken
Serves: 4
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1 pound Chicken breasts -- skinned boneless optional
1 cup Peanut oil
1/4 teaspoon Cornstarch
3 tablespoons Chicken stock
1/4 cup garlic chopped
1/3 cup Sliced water chestnuts
1/3 cup Sliced bamboo shoots -- or cooked carrots
1/2 teaspoon Salt
1/2 teaspoon Sugar
3 tablespoons Soy sauce
1/2 cup -water
1 teaspoon Sesame oil
1 teaspoon Dry sherry
1/4 teaspoon Salt
1 tablespoon Sesame oil
1 large Egg white

Preparation / Directions:

Chop chicken breasts into 2 inch square pieces; mix marinade ingredients in a medium bowl; add chicken pieces and mix well; let stand at least 20 minutes; heat 1 cup oil in a wok over medium heat 1 minute; add chicken pieces and stir-fry until chicken is almost cooked, 3 to 4 minutes; remove chicken, draining well over the wok; set aside; remove oil from wok except 4 tablespoons; dissolve cornstarch in chicken stock to make a paste; set aside; heat oil in wok over medium heat 1 minute; add cooked chicken, garlic, water chestnuts and bamboo shoots; stir-fry about 2 minutes; add salt, sugar, soy sauce and water; cover and cook over low heat 10 minutes; add cornstarch paste; stir-fry until sauce thickens slightly, about 30 seconds; stir in 1 teaspoon of sesame oil; serve hot. Makes 4 servings.

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