Recipe By : Traditional
Serving Size : 2 Preparation Time :0:00
Categories : Chicken Tenders Poultry
Amount Measure Ingredient -- Preparation Method
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8 ounces chicken tenders -- cut in 1/2" pieces
1/4 cup soy sauce, low sodium
3 tablespoons cornstarch
1 teaspoon vegetable oil -- at a time, as needed
1 teaspoon sesame oil
1/2 cup red, green, and yellow bell pepper strips --
thawed, dried
1 teaspoon garlic cloves -- crushed
1 pinch red pepper flakes -- or minced ginger
1/2 cup sliced mushrooms
mixed peppercorns -- ground
1/4 cup cashews, dry-roasted
1/2 teaspoon fish sauce -- optional
1/2 cup Swanson's Oriental Broth -- (or chicken broth)
1/4 cup water
soy sauce, low sodium -- to taste
1-1/3 cups cooked white rice -- kept warm
Wash and dry the skinless, boneless, chicken breast tenders and cut
into bite-sized pieces. In a glass bowl, marinate in soy sauce for
no more than 20 minutes.
Just before cooking, coat the chicken pieces with cornstarch.
Heat (circulon) wok, adding oils to coat well. Fry the chicken in
batches; shaking off excess cornstarch, and moving cooked pieces up
the sides of the wok. (Save the empty marinade bowl for the sauce.)
When chicken is no longer pink, add the peppers, garlic and red
pepper flakes (or fresh ginger). Fry a few minutes. Add mushrooms
and fry 2 minutes.
Season with "Mixed Ground Pepper Corns." Add 1/2 teaspoon of
Southeast Asian Fish Sauce (optional). Add cashews.
Using the marinade bowl with the leftover cornstarch, add the broth
and water and additional soy sauce. Dissolve the cornstarch. Make a
well in the wok. Pour solution in middle and heat, stirring until
well-cooked and thickened. Serve at once over rice.
COOK'S NOTE: If pepper strips are frozen, thaw in sieve, rinse with
cold water, then blot dry between many layers of paper towels.
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Serving Ideas: Menu: Steamed Rice and Chicken Peppers Cashew
NOTES: Swanson has introduced an Oriental Broth - a sweetened version
of it's vegetable broth. First tried 17Ap96 with this classic.
Success: sauce was lighter and less salty than classic.
