Kung bow chicken
2 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | cup | Dried Mushrooms |
| 1 | Whole Boneless Skinless Chicken Breasts, bite size pieces | |
| 1 | teaspoon | Cornstarch |
| 3 | tablespoons | Soy Sauce |
| 1 | tablespoon | Cooking Oil |
| 1 | Clove Garlic; minced | |
| 1 | large | Green Pepper; cut in 1/2\" pieces |
| ½ | cup | Bamboo Shoots; halved lengthwise |
| 2 | tablespoons | Peanuts; chopped |
| ¼ | teaspoon | Crushed Red Pepper |
Directions
Soak mushrooms in enough warm water to cover for 30 min.; squeeze to drain well. Chop mushrooms, discarding stems. Cut chicken into bite size pieces.
Blend 1 ta cold water into cornstarch; stir in soy sauce. Set aside.
Preheat wok; add cooking oil. Stir fry garlic in hot oil 30 sec. Add green pepper, bamboo shoots, peanuts, red pepper, and mushrooms. Stir fry 2 min.
Remove from wok. Add chicken; stir fry 2 min. Stir soy mixture; stir into chicken. Cook and stir til thickened and bubbly. Add green pepper, bamboo shoots, peanuts, red pepper, and mushrooms; cover and cook 1 min. Serve at once.
Posted to recipelu-digest Volume 01 Number 165 by James and Susan Kirkland <kirkland@...> on Oct 26, 1997