*  Exported from  MasterCook  *

                           STIR-FRIED CHICKEN

Recipe By     :
Serving Size  : 2    Preparation Time :0:00
Categories    : Poultry                          Stir-fry
               Usenet

 Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1       lb           Chicken breast,
                       -boneless
 12                    Mushrooms (white)
    1/2   lb           Broccoli, fresh
                       -(or 1 pk frozen)
    1/4   c            Chicken broth
  2       T            Soy sauce
  2       T            Sherry
  1       T            Cornstarch
  1                    Egg white
    1/2   t            Salt
    1/2   c            Vegetable oil
                       -(peanut oil is best,
                       -but sunflower oil
                       -is good, too)
    1/2   t            Cornstarch
  6       oz           Bamboo shoots, canned
                       -(optional)
  6       oz           Cashew nuts, broken
                       -into large pieces

 Cut the boneless chicken breast into bite-sized pieces.  Wash and slice the
 mushrooms.  If using fresh broccoli, wash and cut it up into bite-sized
 pieces.  If using frozen broccoli, heat it or partially thaw it first.

 Combine chicken broth, soy sauce, sherry and about 1 T cornstarch.  Stir
 well and set aside.

 Combine beaten egg white, salt, about 1/2 t oil and about 2 t cornstarch.
 Add the chicken cubes to the mixture and stir until the chicken is
 well-coated. In a wok or deep cast iron pan, heat about 3 T vegetable oil
 until hot. Add the chicken pieces in small batches and stir continuously
 until golden brown. After each batch is finished, remove and drain. Add oil
 sparingly as needed.

 Stir fry the mushrooms in the wok.  Stir fry the broccoli in the wok.
 Combine the chicken, mushrooms, broccoli, bamboo shoots and cashew nuts in
 the wok. Stir fry to get everything warm again. Add the bouillon-cornstarch
 sauce and stir until thickened.

 Serve with rice.  Don't forget to start the rice so that it will be done at
 the same time as the chicken.

 NOTES:

 *  Chinese stir-fried chicken with broccoli and nuts.  Yield:  Serves 2-3.

 *  Bamboo shoots are available in cans at Chinese grocery stores.  Fresh
 broccoli is preferable to frozen, and it should be stir-fried for only a
 few minutes to keep it crunchy. Endless variations of this basic recipe are
 possible.  Beef, pork, or other lean meats can be substituted for the
 chicken. Tofu cubes or brown beans can be used to make this a vegetarian
 recipe. Chopped almonds can be used instead of cashews. Water chestnuts are
 a delightful addition. Green or red bell peppers can be used instead of
 broccoli.

 : Difficulty:  easy.
 : Time:  45 minutes.
 : Precision:  no need to measure.

 : Andy Tanenbaum
 : Dept.  of Math and Computer Sci., Vrije Universiteit, Amsterdam, HOLLAND
 : [email protected]   seismo!mcvax!cs.vu.nl!ast

 : Copyright (C) 1986 USENET Community Trust



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