Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

3 Chicken breasts, In water
Boned and skinned 1/4 c Soy sauce
1/2 lb Chinese pea pods 2 tb Corn starch
1/2 lb Mushrooms 1/2 ts Sugar
4 Green onions 1/2 ts Salt
2 c Bamboo shoots, drained 4 tb Salad oil
1 c Chicken broth, 1 pk Cashew nuts
Or bouillon cube dissolved (about 4-oz)

Slice breasts horizontally into very thin slices and cut into inch
squares. Place on tray. Prepare vegetables, removing ends and
strings from pea pods, slicing mushrooms, green part of onions, and
the bamboo shoots. Add to tray. Mix soy sauce, cornstarch, sugar,
and salt. Heat 1 tablespoon of oil in skillet over moderate heat, add
all the nuts, and cook 1 minute shaking the pan, toasting the nuts
lightly. Remove and reserve. Pour

remaining oil in pan, fry chicken quickly, turning often until it
looks opaque. Lower heat to low. Add pea pods, mushrooms, and broth.
Cover and cook slowly for 2 minutes. Remove cover, add soy sauce
mixture, bamboo shoots, and cook until thickened, stirring
constantly. Simmer uncovered a bit more and add green onions and nuts
and serve immediately. Serves 4.

MING'S DYNASTY - Glendale, CO.

Browse by categories