Serving Size : 4
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pound
Chicken breasts -- skinned boneless optional
1 cup
Peanut oil
1/4 teaspoon
Cornstarch
3 tablespoons
Chicken stock
1/4 cup
Garlic -- chopped
1/3 cup
Sliced water chestnuts
1/3 cup
Sliced bamboo shoots -- or cooked carrots
1/2 teaspoon
Salt
1/2 teaspoon
Sugar
3 tablespoons Soy
sauce
1/2 cup
-water
1 teaspoon
Sesame oil
-----MARINADE-----
1 teaspoon
Dry sherry
1/4 teaspoon
Salt
1 tablespoon
Sesame oil
1
Egg white
Chop chicken breasts into 2 inch square pieces; mix marinade
ingredients in
a medium bowl; add chicken pieces and mix well; let stand at least
20
minutes; heat 1 cup oil in a wok over medium heat 1 minute; add chicken
pieces and stir-fry until chicken is almost cooked, 3 to 4 minutes; remove
chicken, draining well over the wok; set aside; remove oil from wok except
4
tablespoons; dissolve cornstarch in chicken stock to make a paste; set
aside;
heat oil in wok over medium heat 1 minute; add cooked chicken, garlic,
water chestnuts and bamboo shoots; stir-fry about 2 minutes; add salt, sugar,
soy sauce and water; cover and cook over low heat 10 minutes; add cornstarch
paste; stir-fry until sauce thickens slightly, about 30 seconds; stir in 1
teaspoon of sesame oil; serve hot. Makes 4 servings.
