Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Poultry
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 lb Boneless chicken breasts
- skinned
1 Egg white
1/2 ts Salt
1/2 ts Cornstarch
6 oz Fresh bean sprouts
4 oz Snow peas -- trimmed
6 Fresh water chestnuts -- -OR-
4 oz -Canned water chestnuts
- (drained)
2/3 c Oil, preferably peanut
1 t Salt
CUT THE CHICKEN INTO VERY THIN shreds and combine
these with the egg white, salt and cornstarch in a
bowl. Mix well and chill in the refrigerator for about
20 minutes. Meanwhile, trim the bean sprouts, finely
shred the snow peas lengthwise, and shred or slice the
water chestnuts. Heat the oil in a wok or large
skillet and when it is almost smoking, add the
chicken. Stir- fry quickly for 1 minute. Drain the
chicken in a colander or sieve immediately. Pour off
the oil, leaving 1 tablespoon in the wok. (The rest of
the oil may be saved when it is cooled and used for
future cooking with chicken.) Reheat the wok and
stir-fry the vegetables for 2 minutes. Return the
drained chicken to the pan, stir to mix well, and add
the salt. Give the mixture a few more stirs and then
turn it onto a warm serving platter.
