Chinese Cookbooks | -= Exported from BigOven =-
Chicken Walnut
Recipe By:
Serving Size: 4
Cuisine: Uncategorized
Main Ingredient: Chicken
Categories: Walnuts, Snow Pea, Peas, Mushrooms, Chicken Broth, Chicken, Soy Sauce, Corn, Poultry
2 tablespoons of peanut oil
1 pound boned chicken breast; cut into strips
1/2 teaspoon of salt
1/4 cup of snow peas
1/4 pound of small mushrooms
2 ounces of Bamboo shoots
2 cups of chicken broth
1 tablespoon of soy sauce
1/2 teaspoon of sugar
1 1/4 cups of roasted walnuts; coarsely
1 1/2 teaspoons of cornstarch
1 teaspoon of water
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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. IMPERIAL PALACE CHINATOWN, SAN FRANCISCO WINE: GRGICH HILLS CHARDONNAY 81 From the <Micro Cookbook Collection of Chinese Recipes>. Downloaded from Glens MM Recipe Archive, http://www.erols.com/hosey. ** This recipe can be pasted into BigOven without retyping. BigOven.com ID= 63370 **
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