Chinese emerald chicken
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | tablespoons | Vegetable oil |
| 1 | pounds | Boneless, skinless chicken breasts, cut into chunks |
| 1 | tablespoon | Finely chopped fresh ginger root |
| 1 | Onion, sliced | |
| 1 | Green pepper, seeded and diced | |
| ½ | pounds | Broccoli, cut into 1 inch chunks |
| 2 | Ribs celery, sliced | |
| 4 | ounces | Snow peas |
| Salt and freshly ground pepper | ||
| ½ | cup | Chicken stock |
| 2 | tablespoons | Soy sauce |
| 1 | tablespoon | Rice wine |
| 1 | tablespoon | Cornstarch |
| ¼ | cup | Water |
| 1 | tablespoon | Sesame seeds, toasted |
Directions
Heat the oil in a wok.
Dry the chicken pieces well and add to the wok with the ginger. Stir and cook until the chicken whitens.
Stir in the onion and cook for a few minutes. Add the remaining vegetables and cook for a few minutes longer. Season with salt and pepper.
Add the stock, soy sauce and wine. Cover and cook until the liquid comes to a boil. Cook for 2 minutes. Reduce the heat and cook gently for 2 to 3 minutes.
Combine the cornstarch with the water and stir until smooth. Increase the heat. Mix the vegetables and cook until just thickened. Sprinkle with sesame seeds. Yield: 6 Typed in MMFormat by cjhartlin@...
Source: Cooking with Bonnie Stern